Healthy Fish Tacos
Indulge in the vibrant flavors of these **Healthy Fish Tacos**, a light yet satisfying meal that’s perfect for busy weeknights or casual gatherings. This recipe features tender, spiced white fish fillets—baked or grilled to perfection—paired with crisp red cabbage, sweet carrots, creamy avocado, and a tangy yogurt-lime sauce for a burst of freshness in every bite. Served on warm corn tortillas and garnished with fresh cilantro or optional jalapeño for a spicy kick, these tacos are as nutritious as they are delicious. With a quick prep and cook time of under 30 minutes, this dish offers a wholesome, colorful, and heart-healthy twist on a beloved classic.
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Recipe Information
Ingredients
- 1 pound white fish fillets (e.g., cod, tilapia)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoons cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 8 pieces small corn tortillas
- 2 cups red cabbage, thinly sliced
- 1 cup carrots, shredded
- 0.25 cup fresh cilantro, chopped
- 0.5 cup Greek yogurt (plain)
- 1 whole lime, juiced
- 1 teaspoon honey
- 1 whole avocado, sliced
- 1 whole jalapeño, thinly sliced (optional)
Instructions
Preheat the oven to 375°F (190°C) or prepare an outdoor grill to medium heat.
In a small bowl, mix together the chili powder, paprika, garlic powder, cumin, salt, and black pepper.
Pat the fish fillets dry with paper towels and brush them lightly with olive oil on both sides.
Rub the spice mixture evenly over the fish fillets, coating them entirely.
Bake the fish on a parchment-lined baking sheet for 10-12 minutes, or until it flakes easily with a fork, or grill for 3-4 minutes per side until fully cooked.
While the fish is cooking, prepare the yogurt-lime sauce by mixing the Greek yogurt, lime juice, and honey in a small bowl. Whisk until smooth and set aside.
Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds per side or until pliable. Alternatively, wrap them in foil and heat in the oven for 5 minutes.
Assemble the tacos: Flake the cooked fish into large chunks and evenly distribute among the tortillas.
Top each taco with shredded red cabbage, carrots, sliced avocado, cilantro, and jalapeño (if using).
Drizzle the yogurt-lime sauce over the fillings and serve immediately.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 32.6 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 656 mg | 50% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4325 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
