Lime White Fish Tacos with Corn and Spinach
Tender lime-seasoned white fish tucked into warm whole-wheat tortillas with sweet corn, wilted spinach, and a bright tomato topping.
- Calories
- 560
- Protein
- 39g
- Carbs
- 63g
- Fat
- 17g
Per serving
Ingredients
For 4 servings · 30 min total
- white fish filletpatted dry24 oz
- whole-wheat tortillas8
- frozen corn8 oz
- frozen spinach8 oz
- tomatodiced12 oz
- lime juice4 tbsp
- light olive oil4 tsp
- chili powder1 tsp
- ground cumin1/2 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Finely dice the tomato. Thaw the corn and spinach, then press the spinach dry. Pat the fish dry without rinsing it. Season both sides with the kosher salt, black pepper, chili powder, and cumin.
- 2Heat the light olive oil in a skillet over medium-high heat. Add the fish and cook for 3-4 minutes per side, until it flakes easily and the thickest part reads 145F (63C). Transfer the fish to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
- 3Add the corn and spinach to the skillet. Cook for 3-4 minutes, stirring, until the corn is hot and the spinach is fully wilted. Taste and adjust with salt and pepper.
- 4Warm the tortillas in the skillet for 20-30 seconds per side, until flexible and lightly toasted. Break the fish into large pieces and fill the tortillas with the fish, corn, spinach, and tomato. Finish with the lime juice and taste for acidity and seasoning.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.