Fish Tacos with Tomato Salsa

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Fish Tacos with Tomato Salsa

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Course: Main Course
Cuisine: Mexican
Keyword: fish tacos, tomato salsa
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 614kcal


  • 2 medium tomato, red
  • 1/2 medium onion, red
  • 6 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1 teaspoon cumin, ground
  • 1/4 teaspoon black pepper, ground
  • 12 ounce white fish fillet
  • 1/2 cup cilantro
  • 1 teaspoon chipotle peppers in adobo sauce
  • 8 medium tortilla, whole wheat
  • 1/4 cup light sour cream

Serve With

  • 2 cup strawberries


  • Preheat oven to 450°F.
  • Cut tomatoes and onion into wedges and place on a baking sheet lined with foil. Drizzle with 1 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt and toss to coat. Roast for 20-30 minutes or until browned.
  • While veggies roast, prepare fish by brushing with olive oil. In a small bowl mix together cumin, remaining salt, and pepper; then rub onto fish. Place in oven with veggies and allow to bake for 10-15 minutes or until it flakes when pulled back with a fork.
  • Once tomatoes and onion wedges have finished roasting, remove and allow to cool slightly. Then, add to a food processor along with the cilantro. Gradually add 1/4 cup of olive oil as well as the chipotle (use more or less to taste), processing until smooth.
  • Warm tortillas by following the package directions.
  • Serve fish in tortillas, topped with sour cream and tomato salsa. Serve strawberries on the side.
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Calories: 614kcal | Carbohydrates: 50g | Protein: 26g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 922mg | Fiber: 11g | Sugar: 8g

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