Easy fish taco

The fried and fried fish tacos are delicious, but not particularly healthy. Here, we treat fish in a citrus marinade, grill it and serve it in tortillas with avocado and a refreshing cabbage salad – healthy And the Delicious, combined. Don’t forget to make a batch of Guacamole and Tomatillo Salsa before you start. These tacos pair great with a fresh and light side like this easy zucchini recipe, plus a great selection of our mojito recipe.

This recipe appeared as part of a healthy cooking photo gallery.

  • fruit: 3 to 4 servings
  • difficulty: easy
  • the total: 40 minutes

components (17)

  • 1 pound firm white fish, such as tilapia, snapper, cod, mahi-mahi, or catfish
  • 2 medium citrus, halved
  • 1 medium garlic clove, finely minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 2 tablespoons vegetable oil, plus more for lubricating grill grates
  • kosher salt
  • Freshly ground black pepper
  • 1/2 small head green or red cabbage (about 14 ounces), cored and thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup coarsely chopped fresh coriander
  • 6 to 8 soft corn tortillas (6 inches)
  • Avocado slices, for garnish (optional)
  • guacamole for garnish (optional see above)
  • Sauce for garnish (optional see above)
  • Sour cream for garnish (optional)
  • Hot sauce for garnish (optional)


  1. Put the fish in a baking dish and squeeze half a lemon over it. Add garlic, cumin, chili powder, and 1 tablespoon of oil. Season with salt and pepper and toss fish in the marinade until evenly coated. Put it in the fridge and let it marinate for at least 15 minutes. Meanwhile, make the cabbage and heat the tortillas.
  2. Combine cabbage, onion and cilantro in a large bowl and squeeze half a lemon into it. Drizzle with the rest of the oil, season with salt and pepper, and mix well. Taste and add more salt and pepper if necessary; Sit aside.
  3. Warm the tortillas by heating a medium skillet over medium to high heat. Add 1 tortilla at a time, stirring to warm both sides, about 5 minutes total. Wrap the warm tortilla in a clean cloth and set aside while you prepare the fish.
  4. Grease a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Take out the fish from the marinade and put it on the grill.
  5. Cook, without stirring, until underside of fish shows grill marks and opaque white on bottom, about 3 minutes. Flip the other side and grill until opaque white, about 2 to 3 more minutes. (It’s okay if it tears while flipping.) Transfer the fish to a plate.
  6. Taste the cabbage again and season as needed with more lemon juice. Slice the remaining lime halves and serve with tacos. To make a taco, slice up some cooked fish, place in a warm tortilla, and garnish with slaw and any optional garnishes.

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