Spicy Seafood Tacos

Spicy Seafood Tacos
Photo: Jason Donnelly
Cook Time:
4 mins
Total Time:
30 mins
2 tacos each


  • 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

  • teaspoon ground black pepper

  • 8 6 inch corn tortillas, warmed according to package directions

  • ¼ 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 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.

  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.


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 (per serving)

302 Calories
12g Fat
28g Carbs
24g Protein
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.

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