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Easy Fish Tacos

Grilling Healthy Fish Tacos Easy Super Bowl Cinco de Mayo Mexican Low Fat Avocados Limes Cilantro Cumin Garlic Onions Dinner Weeknight Dinner Pescatarian Main Dish
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Grilling Healthy Fish Tacos Easy Super Bowl Cinco de Mayo Mexican Low Fat Avocados Limes Cilantro Cumin Garlic Onions Dinner Weeknight Dinner Pescatarian Main Dish
3 to 4 servings Easy
Total:
95 Ratings 

Ingredients (17)

  • 1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
  • 2 medium limes, halved
  • 1 medium garlic clove, finely chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 2 tablespoons vegetable oil, plus more for oiling the grill grates
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup coarsely chopped fresh cilantro
  • 6 to 8 soft (6-inch) corn tortillas
  • Sliced avocado, for garnish (optional)
  • Guacamole, for garnish (optional, see above)
  • Salsa, for garnish (optional, see above)
  • Sour cream, for garnish (optional)
  • Hot sauce, for garnish (optional)
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Nutritional Information
  • Calories395
  • Fat12.39g
  • Saturated fat1.21g
  • Trans fat0.07g
  • Carbs40.35g
  • Fiber7.75g
  • Sugar6.8g
  • Protein33.7g
  • Cholesterol110.37mg
  • Sodium202.95mg
  • Nutritional Analysis per serving (3 servings) Powered by

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Easy Fish Tacos

Battered and fried fish tacos are delicious, but not particularly healthy. Here, we treat the fish to a citrus marinade, grill it, and serve in soft corn tortillas with avocado and tangy cabbage slaw—healthy and delicious, combined. Don’t forget to make a batch of Guacamole and Tomatillo Salsa before you begin. These tacos pair wonderfully with a fresh, light side such as our easy zucchini recipe, plus a big batch of our mojito recipe.

This recipe was featured as part of our Healthy Cooking photo gallery.

by Kate Ramos
  • What to buy

    Mueller Austria V-Pro Multi Blade Adjustable Mandoline Slicer, $29.97 on Amazon

    Make quick work of shredding the cabbage and slicing the onions (and get them perfectly thin and even) with a mandoline. This German-engineered, knob-controlled adjustable model comes with 5 ultra-sharp stainless steel blades and is dishwasher-safe. It also comes with a lifetime warranty.

    See It ›

Tips for Fish

Tip
How to Store Fish
The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.
Read More
1 of 3
Next: How to Freeze Fish
Tip
How to Freeze Fish
Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.
Read More
2 of 3
Next: How to Thaw Fish
Tip
How to Thaw Fish
Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.
Read More
3 of 3
Next: How to Store Fish

Instructions

  1. 1Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
  2. 2Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
  3. 3Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
  4. 4Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
  5. 5Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
  6. 6Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.
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