Easy Fish Tacos

Chili-cumin seasoned white fish in warm tortillas with coleslaw, avocado and a quick Greek yogurt lime sauce, ready in about 20 minutes.

  • 4 servings
  • Prep 10 min
  • Cook 10 min
  • Ready in 20 min
  • About 27 g protein
Two grilled fish tacos with shredded cabbage slaw, cilantro and lime wedges on a white plate

A staple at our house is fish tacos. They are healthy, fast, and easy to make!

Make It Even Easier

Use frozen fish fillets, thawed before cooking, and a bag of pre-shredded slaw. The fish can also be baked at 425°F for 10–12 minutes.

  • Want it spicier? Add a pinch of cayenne or top with sliced jalapeños.
  • Swap cabbage for lettuce if needed — but cabbage gives it a great crunch.
  • For extra flavor, add ½ teaspoon smoked paprika to the spice mix and top with chopped cilantro.

Why It Works

The fish and Greek-yogurt sauce provide protein to support muscle maintenance, while the cabbage adds crunch, fiber, and nutrients. Avocado contributes healthy fats, and the entire meal can be ready in about 20 minutes.

— Kristen

Ingredients

Nutrition per serving

Calories
310
Protein
27 g

Serving: 2 tacos. Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.

Instructions

  1. Pat the fish dry and cut it into large pieces.
  2. Toss the fish with the olive oil, chili powder, cumin, garlic powder and salt.
  3. Heat a skillet over medium-high heat. Cook the fish for approximately 3–4 minutes per side, or until it flakes easily with a fork.
  4. Mix the Greek yogurt, lime juice, hot sauce and salt in a small bowl.
  5. Warm the tortillas in the microwave or a dry skillet.
  6. Fill each tortilla with fish, coleslaw mix, avocado and yogurt sauce. Serve with lime wedges.
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