Healthy Fish Tacos

How to Make Healthy Fish Tacos

1. 1

   Step 1: Make the lime-cilantro yogurt sauce

   In a small bowl whisk together the Greek yogurt, juice of one lime, chopped cilantro and half of the salt until smooth. Taste and adjust with a little more lime or salt; set aside in the fridge while you prep the rest.

   For this step

   • 1 cupplain nonfat Greek yogurt
   • 2 countfresh limes
   • 1/4 cupfresh cilantro, chopped
   
2. 2

   Step 2: Season and prep the fish

   Pat the fish fillets dry and cut into 1- to 1.5-inch strips. Toss the pieces with olive oil, chili powder and the remaining salt so each piece is lightly coated and evenly seasoned.

   For this step

   • 1 lbskinless white fish fillets (cod, tilapia, or haddock)
   • 2 tbspolive oil
   • 1 tspchili powder
   
3. 3

   Step 3: Cook the fish on the stovetop

   Heat a large nonstick or cast-iron skillet over medium-high heat. Add the seasoned fish in a single layer and cook 3–4 minutes per side, until opaque and flaky (thinner fillets will cook faster). Transfer to a plate and gently break into bite-sized pieces.
   
4. 4

   Step 4: Toss the cabbage slaw

   In a bowl combine the shredded red cabbage with the juice of the second lime and a light pinch of salt. Toss to combine; if you like, stir in 2–3 tablespoons of the yogurt sauce to soften the cabbage and add creaminess.

   For this step

   • 2 cupsred cabbage, shredded
   
5. 5

   Step 5: Warm tortillas and assemble tacos

   Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds. Build each taco with a little slaw, a few pieces of cooked fish, avocado slices and a drizzle of the lime-cilantro yogurt. Serve immediately with extra lime wedges.

   For this step

   • 8 countsmall whole-grain tortillas
   • 1 countripe avocado, sliced
   

1. In a small bowl whisk together the Greek yogurt, juice of one lime, chopped cilantro and half of the salt until smooth. Taste and adjust with a little more lime or salt; set aside in the fridge while you prep the rest.
2. Pat the fish fillets dry and cut into 1- to 1.5-inch strips. Toss the pieces with olive oil, chili powder and the remaining salt so each piece is lightly coated and evenly seasoned.
3. Heat a large nonstick or cast-iron skillet over medium-high heat. Add the seasoned fish in a single layer and cook 3–4 minutes per side, until opaque and flaky (thinner fillets will cook faster). Transfer to a plate and gently break into bite-sized pieces.
4. In a bowl combine the shredded red cabbage with the juice of the second lime and a light pinch of salt. Toss to combine; if you like, stir in 2–3 tablespoons of the yogurt sauce to soften the cabbage and add creaminess.
5. Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds. Build each taco with a little slaw, a few pieces of cooked fish, avocado slices and a drizzle of the lime-cilantro yogurt. Serve immediately with extra lime wedges.