Light and Yummy Fish Tacos
Dive into a taste of coastal-inspired freshness with these *Light and Yummy Fish Tacos*—perfect for a quick, healthy dinner that doesn’t skimp on flavor. Tender white fish fillets, marinated in a zesty blend of lime juice, garlic, and warm spices like chili powder and cumin, are grilled to perfection and tucked into soft, flame-warmed corn tortillas. The tacos are topped with a delightful crunch of shredded red cabbage, juicy diced tomatoes, and a creamy dollop of sour cream or Greek yogurt. Fresh cilantro and a squeeze of lime add the final burst of brightness. Ready in just 25 minutes, these low-carb tacos make a crowd-pleasing, vibrant meal bursting with bold, fresh flavors.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound white fish fillets (cod, tilapia, or halibut)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces corn tortillas
- 1 cup shredded red cabbage
- 1 cup diced tomatoes
- 0.5 cup sour cream or Greek yogurt
- 0.25 cup cilantro leaves (chopped)
- 2 pieces lime wedges
Instructions
Preheat your grill or stovetop skillet to medium-high heat.
In a small bowl, mix olive oil, lime juice, garlic powder, chili powder, cumin, paprika, salt, and black pepper to create a marinade.
Pat the fish fillets dry with a paper towel and place them in a shallow dish. Pour the marinade over the fish, ensuring it’s evenly coated. Let the fish marinate for 10 minutes.
While the fish marinates, warm the corn tortillas using a skillet or directly over the flame on a gas stove for about 30 seconds per side. Wrap them in a clean kitchen towel to keep warm.
Grill or cook the marinated fish on the skillet for 3-4 minutes per side, or until it flakes easily with a fork. Remove from heat and use a fork to break the fish into bite-sized pieces.
Assemble the tacos by placing some shredded red cabbage and diced tomatoes on each tortilla. Add pieces of cooked fish, a dollop of sour cream or Greek yogurt, and sprinkle with chopped cilantro.
Serve the tacos with lime wedges on the side for an extra squeeze of freshness before eating.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 684 mg | 15% | |
*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.
