Healthy Fish Taco Recipe

by Natalie on April 27, 2011

My fish tacos

I was going to wait to the weekend to post this recipe but my mom told me she has a head of cabbage waiting to be used, and wants to try this recipe out. So here it is!

As I told you in a previous post, I have been hankering for some light meals after a winter full of of soups, stews and roasted vegetables. This recipe is very light and refreshing for the new season. I think the perfect fish taco has to be creamy, crunchy and tangy. This recipe fits the bill.

Healthy Fish Tacos

Serves 4

  • 1 pound boneless, skinless cod filets (U.S Pacific, Alaskan best)
  • 2 T extra virgin olive oil
  • Jerk Seasoning (optional)
  • Salt and Pep
  • 1/2 head of cabbage (red or green), sliced very thin
  • 1/2 medium onion sliced very thin (red or white onion fine)
  • large handful of Cilantro, washed and chopped
  • 1 large lime washed and cut in half
  • small container low-fat plain Greek yogurt (preferably organic)
  • honey or agave nectar
  • hot sauce
  • 12 corn tortillas
  • avocado (optional)


1. Heat broiler, place oven rack to highest position

Because the cod cooks quickly under the broiler, I am going to have you start preparing your cabbage topping and yogurt sauce before cooking the fish.

2. Cabbage topping: combine sliced cabbage, sliced onion and chopped cilantro into a medium sized bowl. Take one of the lime halves and squeeze the juice over the cabbage mixture. Give it a toss. Set aside.

3. Yogurt topping: scrape the yogurt out of its container into a small mixing bowl. Take your other lime halve and squeeze the juice over the yogurt. Add a few dashes of hot sauce to the mix. Add a small squeeze of honey or agave, be careful not to add too much. Its just meant to cut the acid a bit. Give it all a good stir. Taste to see if you want to add any more of anything. Set aside.

4. Now prepare your fish. Pat fish dry. Place fish on a rimmed baking sheet lined with foil or parchment. Brush with olive oil on all sides. Sprinkle jerk seasoning over fish on both sides. Add a shake of salt and pep as well. Broil until fish has turned from clear to opaque and flakes easily with a fork, about 5 minutes. **Your fish may need more or less time depending on the thickness of the fillets. If it looks like it is getting too brown on the top, flip the fish over half way through cooking.

5. While the fish is cooking prepare your tortillas. Corn tortillas are stiff and will fall apart if not heated. Warm them by taking six at a time, wrap them in a damp towel and heat in the microwave for 3o seconds.

6. Put your tacos together! Take a tortilla, put a chunk of fish on it and top with cabbage mix, a dallop of yogurt sauce, and a slice of avocado. ENJOY!

**Note about jerk seasoning. The jerk seasoning is optional in this recipe. You could season your fish with salt and pep alone. I wanted to give my tacos more flavor so I opted for the jerk seasoning. Other spices that would work well here: cajun seasoning, garlic powder, onion powder, cumin, paprika, chili powder. Use the flavors you like to taste!

**Another note, this recipe will serve four people each getting 3 tacos. If you have really hungry people, like my husband, plan on serving some sides, otherwise you will not have enough food.

Let me know what you think!


KarenT April 27, 2011 at 2:10 pm

I definitely want to try this recipe out! A lot of your recipes sound great but I’m really happy to see you included a picture of the finished product here. I hope you continue to post pictures of your recipes!

Natalie April 27, 2011 at 3:35 pm

Great! I hope you like it! I will continue to include photos of the finished product with my recipes. I am definitely a visual person as well!

Melissa April 27, 2011 at 7:55 pm

This sounds delish! I will have to try this….or come over to your house 😉

Marilyn April 28, 2011 at 8:14 am

loved the pasta with roasted veges and greens. So good. Now I can not wait to try this one.

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