Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Salsa has now passed ketchup as America's favorite condiment. Isn't that amazing? You know it's bad when even our vegetables are starting to lose their jobs to Mexico." -
Jay Leno, Tonight Show Host

The refrigerator light goes on...

There are endless variations of tacos. This fish taco recipe is terrific with very mild spice and too much will overpower the fish. These tacos are great with Asparagus Salsa, but you can serve with almost any salsa of your choosing such as Mango Salsa or Tomatillo Salsa.


Fish Tacos with Asparagus Salsa

Servings: 2 | Serving size: 3 tacos

Cooking Time: 45 Minutes

This recipe can easily be multiplied and the cooked fish will keep well in the refrigerator for about 2 days.

This recipe also requires making Asparagus Salsa.

Fish Tacos with Asparagus Salsa recipe from Dr. Gourmet


  • 1 tsp. olive oil
  • 1 medium onion (diced)
  • 1 small yellow pepper (diced)
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. salt
  • 6 ounces white fish (cod, halibut, grouper, rockfish)
  • 1/4 cup water
  • 6 taco shells
  • 1 ounce reduced fat Monterey jack cheese (shredded)
  • 1 cup iceberg lettuce (sliced thin)
  • 1 small  tomato (sliced into small wedges)
  • 1 cup Asparagus Salsa

Prepare the Asparagus Salsa.

Place a large skillet over medium heat and add the olive oil.

Add the diced onion.

Cook for five minutes until the onions begin to soften and lightly brown. Stir frequently.

Add the yellow pepper and cook for 1 minute. Stir frequently.

Add the smoked paprika, ground cumin, chili powder, cayenne pepper and salt.

Cut the fish into 1 inch strips.

Add the water and fish to the pan.

Cook for about 7 - 10 minutes over medium heat until the fish is cooked through.

Remove from the heat, let cool slightly.

When ready to assemble, divide the fish between the 6 taco shells.

Top with the cheese and then the lettuce and tomatoes.

Top with the Asparagus Salsa and serve.

Nutrition Facts

Serving size: 3 tacos

Servings: 2

Amount Per Serving

Calories 300 Calories from Fat 81
  % Daily Value
Total Fat 9g 12%
    Saturated Fat 3g 15%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 12mg 15%
Sodium 410mg 18%
Total Carbohydrates 33g 12%
    Dietary Fiber 6g 22%
    Sugars 5g
Protein 25g
Vitamin A 12% Vitamin C 111%
Calcium 19% Iron 19%
Vitamin K 40mcg Potassium 900mg