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Spicy Seafood Tacos

Makes: 4 servings Yield: 2 tacos each
Cook 4 mins to 5 mins Start to Finish 30 mins
Spicy Seafood Tacos
  • 8  ounces  fresh or frozen skinless red snapper fillets
  • 8  ounces  cooked lump crabmeat, cartilage removed
  • 1/2  teaspoon  dried oregano, crushed
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  salt
  • 1/8 - 1/4  teaspoon  cayenne pepper
  • 3  cloves  garlic, minced
  •  Nonstick cooking spray
  • 1/2  cup  light sour cream
  • 1  teaspoon  finely shredded lime peel
  • 1 1/2  cups  finely shredded napa or savoy cabbage
  • 1  medium  mango, seeded, peeled, and chopped, or 1 cup chopped refrigerated mango slices
  • 1  medium  avocado, seeded, peeled, and chopped
  • 6  tablespoons  thinly sliced green onions (3)
  • 1/2 - 1  medium  fresh jalapeno chile pepper, thinly sliced*
  • 1  tablespoon  lime juice
  • 1  teaspoon  olive oil
  • 1/8  teaspoon  ground black pepper
  • 8 6  inches  corn tortillas, warmed according to package directions
  • 1/4  cup  snipped fresh cilantro
  •  Lime wedges (optional)

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch pieces. Place fish and crabmeat in separate medium bowls. In a small bowl combine oregano, cumin, 1/8 teaspoon of the salt, and the cayenne pepper. Add half of the spice mixture and half of the garlic to each bowl; toss gently to coat.

2. Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add fish; spread in an even layer. Cook, without stirring, for 2 minutes. Add crabmeat. Cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork and crabmeat is heated through, gently stirring occasionally.

3. In a small bowl combine sour cream and lime peel; set aside. In a medium bowl combine cabbage, mango, avocado, green onions, and jalapeno pepper. For dressing, in a small bowl combine lime juice, oil, black pepper, and the remaining 1/8 teaspoon salt. Pour dressing over cabbage mixture; toss gently to coat.

4. To assemble, spoon fish mixture onto half of each warm tortilla. Top with cabbage mixture and cilantro. Fold unfilled half of each tortilla over filling. Serve with sour cream mixture and, if desired, lime wedges.

From the Test Kitchen*Tip:
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Spicy Seafood Tacos)
  • Servings Per Recipe 4,
  • cal. (kcal) 302,
  • Fat, total (g) 12,
  • chol. (mg) 79,
  • sat. fat (g) 3,
  • carb. (g) 28,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 8,
  • pro. (g) 24,
  • vit. A (IU) 1020,
  • vit. C (mg) 37,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 89,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 510,
  • Potassium (mg) 676,
  • calcium (mg) 131,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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