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Cilantro Lime Fish Tacos

These easy cilantro lime fish tacos are made with broiled chili-lime white fish, fresh cilantro, sliced avocado and a quick yogurt sauce!

Total Time
30 mins
Servings: 2 people
Calories: 458 kcal
Course: Main Course
Cuisine: American

Ingredients

Lime Yogurt Sauce:
  • ⅓ cup plain yogurt (whole milk preferred)
  • 1 lime, zested + juiced Half the zest will be used on the fish
  • ⅛ teaspoon sea salt
Fish:
  • 6 ounces white fish such as rockfish, cod, flounder or tilapia
  • 1 teaspoon chili powder
  • ¼ teaspoon sea salt
  • 1 tablespoon olive oil, divided
Taco Shells:
  • 4 Tortillas (corn or flour) Use corn tortillas for gluten-free tacos
  • a few drops of oil (for brushing the pan)
Taco Toppings:
  • 1 avocado, thinly sliced
  • ¼ cup shredded raw cabbage or sauerkraut (drained + patted dry)
  • ¼ cup tomato salsa (use fire-roasted if possible) Or swap diced tomato
  • ¼ cup fresh cilantro, roughly chopped
Extra Toppings (Optional):
  • 1 lime, cut into 8 wedges
  • hot sauce

Instructions

Prepare the Toppings:
    Cup of Yum
  1. Mix the yogurt, lime juice, half the zest and salt. Stir to combine. Refrigerate until ready to serve.
Prepare + Cook Fish:
  1. Brush an oven-safe pan with half the oil (½ tablespoon).  Alternatively, use a sheet pan.Add the fish to the pan, and season the top of the fish with the chili powder, lime zest and sea salt.
  2. Drizzle the remaining ½ tablespoon oil on the fish, and use your fingers to rub the oil into the seasoning.
  3. Move an oven rack to about 4" away from the broiler.Preheat broiler to high.Slide the pan into the oven.Cook fish for 5 minutes per ½" thickness, or until the fish is tender and easily flakes apart with a fork.Do not flip the fish halfway through cooking.
Assemble Tacos:
  1. While the fish broils, heat the tortillas.Brush a non-stick or cast-iron pan with oil. Heat the pan over medium-high heat, and cook the tortillas one at a time. Heat about 30 seconds on the first side and 15 seconds on the other side, until each side begins to bubble up.Keep tortillas warm by placing on a plate and covering with a towel.When the fish is done cooking, slice or flake apart with a fork.
  2. To assemble the tacos, divide the fish, cabbage (or sauerkraut), salsa and sliced avocado among the tortillas. Top each taco with a dollop of yogurt sauce and a little cilantro. Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.Serve right away while the fish and tortillas are still warm.

Notes

  • Need to keep the fish warm while you're waiting on guests to arrive or other food to cook?  Place it on an oven-safe platter in a 200°F oven.
  • Nutrition information does not include optional ingredients.

Nutrition Information

Calories 458kcal (23%) Carbohydrates 38g (13%) Protein 24g (48%) Fat 26g (40%) Saturated Fat 5g (25%) Cholesterol 48mg (16%) Sodium 549mg (23%) Potassium 958mg (27%) Fiber 12g (48%) Sugar 4g (8%) Vitamin A 619IU (12%) Vitamin C 24mg (27%) Calcium 123mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 458

% Daily Value*

Calories 458kcal 23%
Carbohydrates 38g 13%
Protein 24g 48%
Fat 26g 40%
Saturated Fat 5g 25%
Cholesterol 48mg 16%
Sodium 549mg 23%
Potassium 958mg 20%
Fiber 12g 48%
Sugar 4g 8%
Vitamin A 619IU 12%
Vitamin C 24mg 27%
Calcium 123mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.