Chili-Lime Fish Tacos
- Total time: 30 minutes
- Servings: 4
- Calories: 324 kcal
It’s easy to make this healthy south-of-the-border treat at home. Try the recipe now!
Ingredients
Fish:
- 16 ounces tilapia (or other white fish, such as mahi mahi or cod) thawed, if frozen
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 3/4 teaspoon Tajin Classic, or other chili-lime seasoning
- 1/2 to 1 tablespoon olive oil for cooking
Slaw Topping:
- 2 cups bagged coleslaw mix
- 1/4 cup chopped cilantro
- 1/2 tablespoon olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon kosher salt
Sauce:
- 1/4 cup fat-free Greek yogurt
- 3 tablespoons light mayonnaise
- 1 tablespoon lime juice
- Water, as needed to thin (about 1 to 2 tablespoons)
- 3/4 teaspoon Tajin Classic, or other chili-lime seasoning
- Small pinch kosher salt
To serve:
- 8 corn tortillas
Instructions
- In a small bowl, combine all ingredients listed for the sauce. Refrigerate until ready to serve.
- In a medium bowl, toss all ingredients listed for the slaw topping. Refrigerate until ready to serve.
- Sprinkle fish with the cumin, salt, and Tajin or chili-lime seasoning.
- Heat oil in a skillet, and cook fish 4 to 5 minutes per side until fish is just opaque and lightly charred. Break pieces up into large chunks.
- Warm the tortillas in a hot skillet about 30 seconds on each side. Keep covered with a towel after heating to keep warm.
- Assemble tacos. Place slaw on the bottom of each tortilla, top with fish, and drizzle with sauce. Serve with lime wedges, as desired.
