Quick and Healthy Fish Tacos

Fish tacos so delicious, you can imagine yourself in a beachside restaurant. Flaky chili-lime seasoned fish, crunchy cilantro-cabbage slaw, and a light adobo crema make an irresistible combination.

Hey there! It’s Monica from Nourish and Fete, and I’m so excited to share another fresh, fast, and flavorful recipe with you. If you love tacos, you’re in the right place!

Tacos are pretty much a weekly event in my house, and I love the endless variety of good fillings. You can never have too many options! We love a good blackened salmon or making easy ground beef taco meat in the Instant Pot.

You’ll love that these fish tacos have restaurant-quality flavor, yet land on the table in just 25 minutes, with no need to turn on the oven. The fish is perfectly seasoned and cooked to flaky perfection with just a few minutes in a piping hot skillet. So easy!

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What you need to make healthy fish tacos

• Tilapia or another firm white fish.
• Avocado or olive oil: I prefer cooking the fish in avocado oil, because it has a higher smoke point, but olive oil works, as well.
• Shredded cabbage: red, white, or a combination.
• Shredded carrots: add terrific color, crunch, and nutrition to the slaw.
• Limes: pick up several. You’ll want to use lime juice in the fish, crema, and slaw, and a few extra wedges make for a beautiful presentation served alongside the tacos.
• Chopped cilantro: a brilliant pop of both color and flavor in the slaw.
• Sour cream or plain Greek yogurt: either works well as the base of the crema, so use whichever you keep on hand.
• Adobo sauce: this is the magic sauce that surrounds canned chipotle chili peppers, which are sold near other Mexican products in most major grocery stores. If you don’t have any, leave it out and add 1/2 teaspoon chili powder to the crema, instead.
• Seasonings: cumin, chili powder, kosher salt.
• Tortillas for serving: The fish and slaw are so flavorful you don’t need to go crazy on additional toppings, but of course you need a taco vessel! Use any variety you like. For a special occasion, we really love making either corn or flour tortillas at home. It’s surprisingly easy and extremely rewarding!

Tips and tricks

• Save your extra adobo: You only need a little bit of adobo sauce for this recipe, so transfer the extra — along with the chilis — to a small airtight container and store in the fridge. It stays good for weeks and is amazing to have on hand. It adds flavor and heat to just about any Mexican or Tex-Mex meal.
• Don’t fret the fish: Don’t worry if the fish breaks apart while it cooks in the skillet. You want it in chunks anyway for the tacos! This is another reason this recipe is so easy and stress-free.
• Char your tortillas! This is a simple trick, but one that I skipped for far too many years before realizing how easy and impactful it is. If you have a gas range, simply hold each tortilla over the open flame for 3-4 seconds on each side, using tongs to flip. This is the secret to those charred edges and the best way to make tortillas soft and pliable. Just watch them carefully — I have had a tortilla or two start to smoke. 😉
• Layer thoughtfully: It may seem counterintuitive, but I like to build these tacos with the slaw on the bottom, followed by the fish, topped with the crema. I find this approach keeps the tortilla from getting soggy and helps everything hold together.