Low Sodium Baja Fish Tacos
Take your taco night to the next level with these flavorful and heart-healthy Low Sodium Baja Fish Tacos. Packed with tender, perfectly seasoned white fish, these tacos are grilled to perfection and topped with a vibrant slaw made from crisp cabbage, grated carrot, and a creamy Greek yogurt-jalapeño dressing. With a zesty blend of lime, smoked paprika, and cumin, these tacos deliver bold Baja-inspired flavors while keeping things refreshingly light. Perfectly paired with creamy avocado slices, crunchy radishes, and a squeeze of fresh lime, this recipe is ready in just 30 minutes, making it an easy, nutritious option for any weeknight dinner. Ideal for those following a low-sodium diet, these tacos prove that healthy eating doesn’t mean skimping on taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound white fish fillets (such as cod or tilapia)
- 2 tablespoons olive oil
- 2 tablespoons lime juice, freshly squeezed
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cumin
- 8 pieces corn tortillas
- 1 cup cabbage, shredded
- 1 medium carrot, grated
- 0.25 cup cilantro, chopped
- 0.5 cup nonfat Greek yogurt
- 1 small jalapeño, finely chopped
- 1 medium avocado, sliced
- 3 pieces radishes, thinly sliced
- 1 piece lime, cut into wedges
Instructions
Preheat the grill or a grill pan over medium-high heat.
Rinse and pat dry the fish fillets. In a small bowl, whisk together olive oil, lime juice, black pepper, garlic powder, smoked paprika, and cumin.
Brush the fish fillets with the prepared seasoning mix on both sides.
Grill the fish for 3-4 minutes on each side or until cooked through and the fish flakes easily with a fork.
While the fish is cooking, warm the corn tortillas either on the grill for about 30 seconds each side or in a skillet over medium heat.
In a medium bowl, combine shredded cabbage, grated carrot, and chopped cilantro. Add the jalapeño and half of the Greek yogurt, mixing well to combine.
Once the fish is done, transfer it to a plate and break it into large chunks.
Assemble the tacos by placing a portion of the fish on each tortilla followed by a generous helping of the cabbage mixture.
Top with sliced avocado, radishes, and dollops of the remaining Greek yogurt.
Serve with lime wedges on the side for an extra squeeze of freshness.
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 18.3 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 597 mg | 46% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3673 mg | 78% | |
*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.
