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Plated healthy fish tacos filled with flaky white fish, crisp slaw, avocado, cotija, and creamy lime sauce on a white marble countertop in a bright kitchen.

Healthy Fish Tacos

InsiderMama.com
These fish tacos are bright, fresh, and filling, with crisp slaw, creamy lime sauce, and warm corn tortillas. The seasoned flaky fish keeps them light while still giving you the texture and flavor that make tacos worth making.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings 4

Ingredients
  

Fish

  • 1 1/2 pounds cod mahi mahi, or halibut, cut into large strips
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lime juice

Slaw

  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt

Sauce

  • 3/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon honey
  • 1/4 teaspoon garlic powder
  • 8 small corn tortillas
  • 1 avocado sliced
  • 1/4 cup crumbled cotija cheese
  • Extra lime wedges
  • Extra cilantro if you want it

Instructions
 

  • Coat the fish with the olive oil, kosher salt, chili powder, cumin, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and lime juice.
  • Let the fish rest for 10 to 15 minutes while you make the slaw and sauce.
  • Combine the green cabbage, purple cabbage, carrots, chopped cilantro, lime juice, olive oil, honey, and salt for the slaw.
  • Toss the slaw and let it sit for 10 minutes.
  • Combine the Greek yogurt, mayonnaise, lime juice, hot sauce, honey, and garlic powder for the sauce.
  • Stir until smooth.
  • For the stovetop method, heat a large nonstick skillet over medium-high heat.
  • Add a light swipe of oil if your pan needs it.
  • Lay the fish pieces down with space between them.
  • Cook for 3 to 4 minutes per side.
  • Flip only once with a thin spatula.
  • Pull the fish when it flakes easily.
  • For the oven method, heat the oven to 425 degrees Fahrenheit.
  • Line a sheet pan with parchment.
  • Arrange the fish in one layer.
  • Bake for 10 to 12 minutes.
  • Broil for 1 minute if you want extra color.
  • Let the fish sit for 2 minutes.
  • Break the fish into large flakes.
  • Warm the corn tortillas.
  • Wrap the tortillas in a towel so they stay soft.
  • Assemble the tacos with the tortillas, fish, slaw, sauce, avocado slices, cotija cheese, extra lime wedges, and extra cilantro if wanted.