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Cod Fish Tacos
4.97
from
117
votes
This easy, healthy fish taco recipe is made with cod seasoned with a chili-lime cumin rub cooked in a skillet – no breading, no frying!
Prep Time:
20
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
30
minutes
mins
Yield:
4
servings
Course:
Dinner, Lunch
Cuisine:
Mexican, Tex Mex
Ingredients
Fish:
4
pieces
4 oz each skinless firm white fish such as cod
((or snapper fillet, mahi mahi), fresh is best, if frozen thawed)
1/2
teaspoon
cumin
1/2
teaspoons
kosher salt
3/4
teaspoons
lime chili seasoning
(such as Tajin Classic)
For The Sauce (make 1/2 cup)
1/4
cup
fat free Greek Yogurt
3
tablespoons
light mayonnaise
1
tablespoon
lime juice
1-2
tablespoons
water
(to thin)
3/4
teaspoon
chili-lime seasoning salt
(such as Tajin Classic)
1/8
teaspoon
kosher salt
For The Slaw
1/4
cup
chopped cilantro
1
cup
white cabbage
(sliced)
1
cup
red cabbage
(sliced)
1/4
cup
shredded carrots
1
tablespoon
olive oil
1
tablespoon
lime juice
1/4
teaspoon
kosher salt
8
corn tortillas
(charred on the open flame 30 seconds on each side)
lime wedges
(for serving)
Instructions
Season fish with salt, ground cumin and Tajin.
Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
Toss the slaw ingredients and keep cold.
Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.
Video
Nutrition
Serving:
2
tacos
,
Calories:
342
kcal
,
Carbohydrates:
38
g
,
Protein:
35
g
,
Fat:
9.5
g
,
Saturated Fat:
1.5
g
,
Cholesterol:
56.5
mg
,
Sodium:
638.5
mg
,
Fiber:
4.5
g
,
Sugar:
2.5
g
- WW Points:
5