Fish Tacos

This easy, healthy fish taco recipe is seasoned with a chili powder rub topped with slaw and creamy lime sauce – no breading, no frying!



  • 4 pieces 4 oz each skinless firm white fish such as cod, (or snapper fillet, mahi mahi), fresh is best, if frozen thawed
  • 1/2 teaspoon cumin
  • 1/2 teaspoons kosher salt
  • 3/4 teaspoons lime chili powder

For The Sauce (make 1/2 cup)

  • 1/4 cup fat free Greek Yogurt
  • 3 tablespoons light mayonnaise
  • 1 tablespoon lime juice
  • 1-2 tablespoons water, to thin
  • 3/4 teaspoon chili powder
  • 1/8 teaspoon kosher salt

For The Slaw

  • 1/4 cup chopped cilantro
  • 1 cup white cabbage, sliced
  • 1 cup red cabbage, sliced
  • 1/4 cup shredded carrots
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1/4 teaspoon kosher salt
  • 8 corn tortillas, charred on the open flame 30 seconds on each side
  • lime wedges, for serving


  1. Season fish with salt, ground cumin and chili powder.
  2. Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
  3. Toss the slaw ingredients and keep cold.
  4. Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
  5. Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
  6. Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.

Nutritional Information

Serving: 2 tacos, Calories: 342kcal, Carbohydrates: 38g, Protein: 35g, Fat: 9.5g, Saturated Fat: 1.5g, Cholesterol: 56.5mg, Sodium: 638.5mg, Fiber: 4.5g, Sugar: 2.5g

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