Description
These Healthy Fish Tacos feature marinated white fish grilled to perfection, topped with a vibrant red cabbage slaw and creamy avocado crema. Ready in just 30 minutes, they combine fresh flavors and wholesome ingredients for a nutritious and delicious meal that’s perfect for any day of the week.
Ingredients
Fish and Marinade
- 1 lb tilapia (halibut or other white fish like rockfish, cod or sea bass)
- Juice from 1 lime (about 2 Tablespoons)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sea salt
Slaw
- 1 cup red cabbage (thinly sliced)
- ⅓ cup red onion (thinly sliced)
- ⅓ cup cilantro (coarsely chopped)
- Juice from 1 lime (about 2 Tablespoons)
- 1 teaspoon dijon mustard
- ½ teaspoon honey
- ¼ teaspoon salt
- Ground pepper (to taste)
Avocado Crema
- 1 large avocado
- ¼ cup Greek yogurt
- Juice from 1 1/2 limes (about 3 Tablespoons)
- 3 Tablespoons fresh cilantro
- ½ teaspoon salt
- 2 Tablespoons water
To Serve
- 8 small corn tortillas
- Lime wedges (for serving)
- Hot sauce or salsa (optional, for serving)
Instructions
- Marinate fish: Place the fish in a shallow dish and squeeze the juice of one lime over it. In a small bowl, whisk together garlic powder, cumin, cayenne pepper, and sea salt. Sprinkle the seasoning evenly over the fish and gently rub it in. Allow the fish to marinate for about 10 minutes to absorb the flavors.
- Make slaw: In a large bowl, combine the thinly sliced red cabbage, red onion, and chopped cilantro. Add the lime juice, dijon mustard, honey, salt, and ground pepper. Toss everything together until well mixed. Taste the slaw and adjust the seasoning with more salt or pepper if necessary. Set aside.
- Make avocado crema: In a blender or food processor, combine the avocado, Greek yogurt, fresh cilantro, lime juice, salt, and water. Blend until the mixture is smooth and creamy. Set aside.
- Cook fish and warm tortillas: Preheat your grill to medium-high heat and lightly oil the grill grates with cooking spray to prevent sticking. Arrange the corn tortillas in a stack and wrap them with aluminum foil. Grill the fish for 3 to 4 minutes per side until cooked through and flaky. Move the wrapped tortillas to the cooler part of the grill (such as the top rack) and warm them for 5 to 8 minutes, turning halfway through. Alternatively, you can warm the tortillas in the oven and pan-fry the fish on the stovetop over medium-high heat with a little olive oil, cooking about 3 minutes per side.
- Serve: Break the cooked fish into large chunks and divide evenly among the warmed tortillas. Top each taco with a generous portion of the cabbage slaw and a dollop of avocado crema. Serve immediately with lime wedges for squeezing over each taco and optional hot sauce or salsa on the side.
Notes
- Fish options include tilapia, halibut, rockfish, cod, or sea bass — choose any firm white fish you prefer.
- To save time, prepare the slaw and avocado crema while the fish marinates.
- If you don’t have a grill, you can cook the fish on the stovetop and warm tortillas in the oven as described.
- Adjust the cayenne pepper amount for desired spice level or omit for a milder flavor.
- Use corn tortillas for a gluten-free option and authentic flavor.
- Leftover avocado crema can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
