Fish Tacos with Fresh Veggie Salsa
Crisp breaded fish in warm tortillas with a cucumber-and-corn salsa cut sharp with lime.
- Total
- 25 min
- Serves
- 2
Transform your leftover breaded fish into delicious fish tacos accompanied by a refreshing veggie salsa made from lettuce, tomato, cucumber, and corn.
Ingredients
- 2 fillets breaded fish
- 4 pieces tortillas
- 1 cup, shredded lettuce
- 1 medium, diced tomato
- 1/2 medium, diced cucumber
- 1/2 cup, cooked corn
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- salt (to taste)
- pepper (to taste)
Instructions
- Preheat a skillet over medium heat.
- Add the breaded fish fillets to the skillet and heat until crispy, about 4-5 minutes per side.
- In a bowl, mix the shredded lettuce, diced tomato, diced cucumber, corn, lime juice, olive oil, salt, and pepper to create the salsa.
- Warm the tortillas in a separate pan or microwave until pliable.
- Assemble the tacos by placing pieces of the crispy fish on the tortillas and topping them with the fresh veggie salsa.
- Serve the tacos immediately with extra lime wedges if desired.
Nutrition (per serving)
- Calories
- 450
- Protein
- 30 g
- Fat
- 15 g
- Carbs
- 50 g
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