Low-Fat Baja Fish Tacos with Mango Slaw

Jake's note

"This is a lighter take on classic Baja tacos — bright, crunchy, and easy to scale for a crowd. The mango–jicama slaw can be made ahead, and the fish cooks quickly on the grill or in an air fryer for a fuss-free summer main."

Instructions

1. 1

   Make a low‑fat lime marinade and marinate the fish

   Whisk 2 tbsp of the lime juice with the olive oil and the chili-lime spice blend; season lightly with salt and pepper. Pat the fish dry, place in a shallow dish or zip-top bag, pour the marinade over the fillets, and refrigerate for 15–30 minutes (no longer, or acid will begin to firm the fish). Remove fish from marinade and pat lightly with a paper towel before cooking.

   For this step

   • 1 1/2 lbFirm white fish fillets (mahi mahi, cod, halibut), skin removed if desired
   • 4 tbspFresh lime juice (divided: marinade, slaw, crema)
   • 1 tbspOlive oil (or a neutral spray for lower fat)
   • 2 tspChili-lime spice blend (chili powder, ground cumin, salt, pepper) or store-bought
   
2. 2

   Prepare the mango–jicama slaw

   In a large bowl, combine the diced mango, jicama matchsticks, shredded cabbage, and chopped red onion. Add 1 tbsp of the reserved lime juice, a pinch of salt, and toss gently to combine. For make-ahead: refrigerate the slaw in an airtight container up to 24 hours; if you prefer extra crunch, keep the lime tossed separately and add just before serving.

   For this step

   • 1 largeRipe mango, peeled and diced
   • 1 cupJicama, peeled and cut into matchsticks
   • 2 cupsShredded green cabbage
   • 1/4 cupRed onion, finely chopped
   
3. 3

   Whip up the tangy yogurt–lime crema

   Stir the low-fat Greek yogurt with the remaining 1 tbsp lime juice and a pinch of chili-lime spice or black pepper to taste until smooth; add 1–2 tsp of water if you want a thinner drizzle. Chill until assembly; the crema brightens the tacos with minimal fat compared with sour cream.

   For this step

   • 1/2 cupLow-fat plain Greek yogurt (for crema)
   
4. 4

   Preheat grill or air fryer and prepare for cooking

   If grilling: preheat to medium-high (about 400–450°F / 200–230°C) and clean and oil the grates. If using an air fryer: preheat to 400°F (200°C). Lightly brush the fish with a tiny extra swipe of oil or use cooking spray to prevent sticking; you want flavor without excess fat.
5. 5

   Cook the fish — grill or air fryer

   Grill fillets 3–4 minutes per side (depending on thickness) until opaque and flaky and an instant-read thermometer registers 145°F (63°C); avoid overcooking. For air fryer: place fillets in a single layer in the basket and cook 8–10 minutes at 400°F, flipping once halfway, until cooked through. Let fish rest 2 minutes, then flake into large pieces with a fork.

   For this step

   • 8 countSmall corn tortillas
   
6. 6

   Warm tortillas and assemble tacos

   Warm tortillas on the grill or in a dry skillet for 20–30 seconds per side (or microwave wrapped in a damp towel for 20–30 seconds). To assemble: place fish pieces on each tortilla, top with generous mango–jicama slaw, and drizzle with the yogurt–lime crema; garnish with extra lime wedges if desired. Serve hot — recipe yields 8 tacos (about 2 tacos per person); serving size listed as 1 taco.
   

1. Whisk 2 tbsp of the lime juice with the olive oil and the chili-lime spice blend; season lightly with salt and pepper. Pat the fish dry, place in a shallow dish or zip-top bag, pour the marinade over the fillets, and refrigerate for 15–30 minutes (no longer, or acid will begin to firm the fish). Remove fish from marinade and pat lightly with a paper towel before cooking.
2. In a large bowl, combine the diced mango, jicama matchsticks, shredded cabbage, and chopped red onion. Add 1 tbsp of the reserved lime juice, a pinch of salt, and toss gently to combine. For make-ahead: refrigerate the slaw in an airtight container up to 24 hours; if you prefer extra crunch, keep the lime tossed separately and add just before serving.
3. Stir the low-fat Greek yogurt with the remaining 1 tbsp lime juice and a pinch of chili-lime spice or black pepper to taste until smooth; add 1–2 tsp of water if you want a thinner drizzle. Chill until assembly; the crema brightens the tacos with minimal fat compared with sour cream.
4. If grilling: preheat to medium-high (about 400–450°F / 200–230°C) and clean and oil the grates. If using an air fryer: preheat to 400°F (200°C). Lightly brush the fish with a tiny extra swipe of oil or use cooking spray to prevent sticking; you want flavor without excess fat.
5. Grill fillets 3–4 minutes per side (depending on thickness) until opaque and flaky and an instant-read thermometer registers 145°F (63°C); avoid overcooking. For air fryer: place fillets in a single layer in the basket and cook 8–10 minutes at 400°F, flipping once halfway, until cooked through. Let fish rest 2 minutes, then flake into large pieces with a fork.
6. Warm tortillas on the grill or in a dry skillet for 20–30 seconds per side (or microwave wrapped in a damp towel for 20–30 seconds). To assemble: place fish pieces on each tortilla, top with generous mango–jicama slaw, and drizzle with the yogurt–lime crema; garnish with extra lime wedges if desired. Serve hot — recipe yields 8 tacos (about 2 tacos per person); serving size listed as 1 taco.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

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