Fresh Fish Tacos with Savory Coleslaw Recipe

A lightened-up version of a classic Baja fish taco recipe.

March 28, 2011

This is a lightened-up version of a Baja favorite. Make sure to use the freshest, sustainably-fished varieties available. If you can’t find halibut or mahi mahi, try Pacific cod or tilapia.  For added crunch and color, pile a plate high with garnishes, including sliced radishes, jalapeños, limes, thinly sliced bok choy or endive, and fresh Mexican crema or sour cream.

Serves: 4
Prep: 20 min
Cook: 5 min
Total: 25 min

  • 1 lb halibut or mahi mahi
  • Juice of 2 limes
  • 1/3 cup nonfat plain yogurt
  • 3 cup shredded red cabbage
  • 8 6" soft corn tortillas
  • 2 tbsp ground cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder

1. Cut fish into bite-size chunks.

2. In a medium bowl, whisk together lime juice, cumin, chili powder, and garlic powder. Add fish and marinate for at least 10 minutes.

3. Meanwhile, in another medium bowl, mix together yogurt and salt to taste. Toss with cabbage.

4. Coat a large skillet with cooking spray and heat on medium high. Add fish and cook for 3 to 4 minutes, turning frequently.

5. As fish cooks, wrap tortillas in damp paper towels and microwave for 30 seconds.

6. Divide fish evenly among tortillas. Top with cabbage mixture. Serve with lime wedges if desired.

Nutritional Facts per serving
Calories     286 cal
Fat     4.7 g
Saturated fat     0.6 g
Cholesterol     36.7 mg
Sodium     98.9 mg
Carbohydrates     33.3 g
Total sugars     3.6 g
Dietary fiber     5 g
Protein     28.9 g

Courtesy of the Rodale Recipe Finder.