Healthy Fish Tacos
This Healthy Fish Tacos recipe captures all of the fresh flavors of a true Baja-style fish taco. Cod is lightly seasoned with salt and grilled (or broiled) until moist and flaky. Be aware that fish cooks quickly, so keep an eye on it until it’s done to your liking. If you’re ambitious, you can make fresh whole wheat tortillas, otherwise, you can pick up sprouted, whole-grain tortillas from the store and warm them on a flat pan before serving.
For toppings, I recommend adding shredded green cabbage, fresh Pico de Gallo or Peach and Jalapeno Salsa, and a lighter version of créma made with yogurt and lime juice. A squeeze of lime is the finishing touch.
Watch the video below to see how they’re made!
- 2 tbsp. low-fat (1%) plain yogurt
- 3 tbsp. fresh lime juice, divided use
- 3 tbsp. finely chopped cilantro, divided use
- 1 medium tomato, chopped
- ½ medium onion, chopped
- 1 medium jalapeno, seeds and veins removed, chopped (optional)
- 1 lb. white fish (like cod, halibut, or mahi mahi), washed, patted dry
- Sea salt (or Himalayan salt) (to taste; optional)
- 4 (6-inch) whole wheat tortillas, warm
- 1 cup shredded cabbage
- 1 lime, cut into wedges (for garnish; optional)
Here are your instructions:
Preheat grill or broiler on high.
To make yogurt sauce, combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
To make salsa, combine tomato, onion, jalapeño (if desired), and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
Season fish with salt if desired.
Grill or broil fish for 4 to 5 minutes on each side, or until fish flakes easily when tested with a fork.
Evenly top tortillas with fish, cabbage, and remaining 1 Tbsp. cilantro. Drizzle with remaining 1 Tbsp. lime juice, and yogurt sauce; garnish with lime wedges. Serve with salsa.
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