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story.lead_photo.caption Linda Gassenheimer's Quick Fix Fish Tacos with Avocado Salad. (Linda Gassenheimer/TNS)

Tacos, a traditional Mexican dish, have become an American favorite.

These fish tacos take only minutes to make and get a lot of flavor from Old Bay Seasoning, which can be found in the spice section of the market.

Serve the tacos as an open sandwich or fold them over taco style. Either way they make a simple, delicious dinner.

To save preparation time, use fresh diced tomatoes and onions found in the produce department.

Helpful Hints:

— Any type of white fish can be used. The fresher the better.

— If you like your salad spicy, add several drops hot pepper sauce to the avocado slices.


— Prepare avocado and set aside.

— Prepare tacos.

— Finish avocado salad.

Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 3/4 pound white fish fillet (tilapia, sole or flounder), 1 package reduced-sodium Old Bay seasoning, 1 bottle reduced-fat mayonnaise, 1 package diced tomatoes, 1 package diced onion, 2 limes, 1 package shredded lettuce, 1 small package 6-inch flour tortillas and 1 small, ripe avocado.

Staples: olive oil spray, paprika, reduced-fat oil and vinegar, salt and black peppercorns.


Fish Tacos

Yield 2 servings.

3/4 pound white fish fillet (tilapia, sole or flounder)

1 tablespoon reduced-sodium Old Bay seasoning

1 teaspoon paprika

2 teaspoons lime juice, plus 1 lime as garnish

Olive oil spray

3/4 cup diced tomatoes

3/4 cup diced onion

Salt and freshly ground black pepper

2 tablespoons reduced-fat mayonnaise

1 cup shredded lettuce

4 6-inch flour tortillas


Sprinkle both sides of the fillet with Old Bay seasoning and paprika. Squeeze 2 teaspoons lime juice over the fish. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Saute fish 3 minutes. Turn fish over and add the tomatoes and onion to the skillet. Saute 4 minutes. Fish should be opaque not translucent. Add salt and pepper to taste.

While fish cooks, wrap tortillas in paper towel place in a microwave oven for 30 seconds. Or, wrap them in foil and place in a toaster oven or under a broiler for a minute to warm through.

Spread mayonnaise over one side of the 4 tortillas. Place shredded lettuce over the mayonnaise and the fish over the lettuce. Spoon the tomatoes and onion on top and fold in half in a taco shape. Cut whole lime into quarters and place two quarters on each plate.

Per serving: 464 calories (29% from fat), 14.8 g fat (3.5 g saturated, 6.1 g monounsaturated), 84 mg cholesterol, 41 g protein, 42.5 g carbohydrates, 4.5 g fiber, 590 mg sodium.

Recipe by Linda Gassenheimer


Avocado Salad

Yield 2 servings.

1/2 small ripe avocado

2 tablespoons reduced-fat oil and vinegar dressing

4 cups shredded lettuce


Peel avocado and cut it in half around the stone. Remove the stone and cut avocado into slices. Place in a bowl and spoon dressing over the slices. When tacos are ready, divide lettuce between 2 dinner plates and place avocado slices and dressing on the lettuce.

Per serving: 84 calories (70% from fat), 6.5 g fat (0.8 g saturated, 3.7 g monounsaturated), 1 mg cholesterol, 1.9 g protein, 6.7 g carbohydrates, 4.3 g fiber, 15 mg sodium.

Recipe by Linda Gassenheimer


(Linda Gassenheimer is an author of over 30 cookbooks. Her newest is "The 12-Week Diabetes Cookbook." Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at

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