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Overhead view of a fish taco on a piece of parchment paper.
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5 from 3 votes

Healthy Fish Tacos

These healthy fish tacos are made with grilled white fish and topped with a cabbage slaw and avocado crema. They make for such a quick and easy weeknight meal!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, Lunch/Dinner
Cuisine: Mexican
Keyword: fish taos
Servings: 4



  • 1 lb tilapia halibut or other white fish like rockfish, cod or sea bass
  • Juice from 1 lime about 2 Tablespoons
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • 8 small corn tortillas
  • Lime wedges for serving
  • Hot sauce or salsa for serving (optional)

Honey Dijon Cabbage Slaw

  • 1 cup red cabbage thinly sliced
  • cup red onion thinly sliced
  • cup cilantro coarsely chopped
  • Juice from 1 lime about 2 Tablespoons
  • 1 teaspoon dijon mustard
  • ½ teaspoon honey
  • ¼ teaspoon salt
  • ground pepper to taste

Avocado Crema

  • 1 large avocado
  • ¼ cup Greek yogurt
  • Juice from 1 1/2 limes about 3 Tablespoons
  • 3 Tablespoons fresh cilantro
  • ½ teaspoon salt
  • 2 Tablespoons of water


  • Place fish in a shallow dish and squeeze the juice from one lime over the fish. In a small bowl, whisk together garlic powder, cumin, cayenne and sea salt. Sprinkle over fish and gently rub the seasoning in. Allow the fish to marinate for about 10 minutes.
    Seasoned white fish in a baking dish.
  • Meanwhile, in a large bowl combine cabbage, onion, cilantro, juice from the lime, mustard, honey, salt and pepper. Toss to combine. Set aside. Taste slaw and season with additional salt and pepper, if desired.
    Honey Dijon Cabbage Slaw ingredients in a bowl.
  • Make avocado crema by combining avocado, yogurt, cilantro, lime juice, salt and water in a blender or food processor and blend until smooth and combined. Set aside.
    Avocado crema in a food processor.
  • Heat grill to medium-high and lightly oil grill-grate with cooking spray. Arrange tortillas in a stack and wrap with aluminum foil. Grill fish until cooked through, 3 to 4 minutes per side. Place tortillas on cooler part of grill (we used the top rack) until warm, 5 to 8 minutes, turning halfway. Alternatively, you can warm the tortillas in the oven and cook the fish on the stovetop over medium-high heat with a little olive oil for about 3 minutes each side.
  • Break fish into large pieces. Divide fish among tortillas and top with slaw and avocado crema. Serve each taco with a small lime wedge for squeezing over the taco before eating.


Serving: 2tacos | Calories: 311kcal | Carbohydrates: 32g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 668mg | Potassium: 328mg | Fiber: 7g | Sugar: 6g