Recipes and Cooking Spicy Seafood Tacos 3.8 (11) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 25, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Cook Time: 4 mins Total Time: 30 mins Servings: 4 Yield: 2 tacos each Jump to Nutrition Facts Ingredients 8 ounce fresh or frozen skinless red snapper fillets 8 ounce cooked lump crabmeat, cartilage removed ½ teaspoon dried oregano, crushed ½ teaspoon ground cumin ¼ teaspoon salt ⅛ - ¼ teaspoon cayenne pepper 3 cloves garlic, minced Nonstick cooking spray ½ cup light sour cream 1 teaspoon finely shredded lime peel 1 ½ cup 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 tablespoon thinly sliced green onions (3) ½ - 1 medium fresh jalapeño chile pepper, thinly sliced* 1 tablespoon lime juice 1 teaspoon olive oil ⅛ teaspoon ground black pepper 8 6 inch corn tortillas, warmed according to package directions ¼ cup snipped fresh cilantro Lime wedges (optional) Directions 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. 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. In a small bowl combine sour cream and lime peel; set aside. In a medium bowl combine cabbage, mango, avocado, green onions, and jalapeño 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. 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. *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. Rate it Print Nutrition Facts (per serving) 302 Calories 12g Fat 28g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 302 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 79mg 26% Sodium 510mg 22% Total Carbohydrate 28g 10% Total Sugars 8g Protein 24g Vitamin C 37.2mg 186% Calcium 131.3mg 10% Iron 1.6mg 9% Potassium 676mg 14% Folate, total 88.7mcg Vitamin B-12 1.8mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.