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Fish Tacos

Published in Recipes

Serves: 8


  • Tacos
    • 1 tablespoon canola oil
    • 2 limes, juiced
    • 2 teaspoons chili powder
    • 1/4 cup chopped fresh cilantro leaves
    • 1 1/4 lbs. tilapia fillets
    • Cooking spray
    • 8 corn tortillas, heated
  • Topping
    • 1/2 avocado, mashed
    • 1/4 cup Greek plain fat-free yogurt
    • 1 teaspoon hot sauce
    • 1/2 cup Pico de Gallo
    • 1/4 head purple cabbage, shredded


  1. In a medium bowl whisk together the oil, lime juice, chili powder, and cilantro. Add the fish and marinate in the refrigerator for 15 to 20 minutes.
  2. Remove the fish from the marinade. Coat a large sauté pan with cooking spray. Sauté the fish over medium heat for 2-3 minutes per side.
  3. Remove the fish from the pan and flake with a fork.
  4. In a small bowl combine the avocado, yogurt, and hot sauce. Evenly divide the fish among 8 tortillas. Top with 1-1/2 tablespoons of avocado mixture. Top each taco with 1 tablespoon Pico de Gallo and purple cabbage.

Serving Size: 1 taco

Nutrition Facts:

Calories 170; Carbohydrate 15g; Protein 17g; Fat 5g; Saturated Fat 1g; Dietary Fiber 3g; Cholesterol 30mg; Sodium 130mg