Healthy Fish Tacos
User Reviews
5
Healthy Fish Tacos
Description
This recipe uses white fish such as tilapia, halibut, or cod marinated briefly with lime juice and a seasoning mix of garlic powder, cumin, cayenne, and sea salt. The fish is grilled over medium-high heat until cooked through, developing a light char and smoky flavor. Corn tortillas are warmed on the grill or in the oven to provide a soft but pliable base.
The honey Dijon cabbage slaw combines red cabbage, red onion, and cilantro tossed with lime juice, Dijon mustard, honey, salt, and pepper for crisp texture and a balance of sweet and tart flavors. The avocado crema blends ripe avocado with Greek yogurt, cilantro, lime juice, salt, and water to create a smooth, tangy sauce that cools and complements the spiced fish.
Assembled tacos layer the grilled fish with slaw and avocado crema. Lime wedges and optional hot sauce or salsa can be served alongside to customize flavor intensity. This meal suits gatherings or casual dinners focusing on fresh ingredients and balanced seasoning.
Ingredients
Tacos
- 1 lb tilapia halibut or other white fish like rockfish, cod or sea bass
- lime about 2 Tablespoons, juice from 1
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt sea salt
- 8 corn tortillas small
- lime for serving, wedges
- hot sauce for serving (optional, or salsa
Honey Dijon Cabbage Slaw
- 1 cup red cabbage thinly sliced
- ⅓ cup red onion thinly sliced
- ⅓ cup cilantro coarsely chopped
- lime about 2 Tablespoons, juice from 1
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- ¼ teaspoon salt
- black pepper to taste, ground
Avocado Crema
- 1 avocado large
- ¼ cup Greek yogurt
- lime about 3 Tablespoons, juice from 1 1/2 limes
- 3 Tablespoons cilantro fresh
- ½ teaspoon salt
- 2 Tablespoons of water
Instructions
- Place fish in a shallow dish and squeeze the juice from one lime over the fish. In a small bowl, whisk together garlic powder, cumin, cayenne and sea salt. Sprinkle over fish and gently rub the seasoning in. Allow the fish to marinate for about 10 minutes.
- Meanwhile, in a large bowl combine cabbage, onion, cilantro, juice from the lime, mustard, honey, salt and pepper. Toss to combine. Set aside. Taste slaw and season with additional salt and pepper, if desired.
- Make avocado crema by combining avocado, yogurt, cilantro, lime juice, salt and water in a blender or food processor and blend until smooth and combined. Set aside.
- Heat grill to medium-high and lightly oil grill-grate with cooking spray. Arrange tortillas in a stack and wrap with aluminum foil. Grill fish until cooked through, 3 to 4 minutes per side. Place tortillas on cooler part of grill (we used the top rack) until warm, 5 to 8 minutes, turning halfway. Alternatively, you can warm the tortillas in the oven and cook the fish on the stovetop over medium-high heat with a little olive oil for about 3 minutes each side.
- Break fish into large pieces. Divide fish among tortillas and top with slaw and avocado crema. Serve each taco with a small lime wedge for squeezing over the taco before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 311kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 77mg | 26% |
| Sodium | 668mg | 28% |
| Potassium | 328mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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