Name: Healthy Fish Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 Tbsp. reduced-fat (2%) plain yogurt; 3 Tbsp. fresh lime juice, divided use; 3 Tbsp. finely chopped cilantro, divided use; 1 medium tomato, chopped; ½ medium onion, chopped; 1 medium jalapeño, seeds and veins removed, chopped (optional); 1 lb. white fish, (like cod, halibut, or mahi mahi), washed, patted dry; sea salt, (or Himalayan salt) (to taste; optional); 4 (6-inch) whole-wheat tortillas, warm; 1 cup shredded cabbage; 4 lime wedges, (for garnish; optional)

On a dusty stretch of the road between Rosarito and Ensenada in Baja California, there’s a taco stand called Mariscos la Alegría that changed the way I think about fish tacos.

This family-operated gem specializes in seafood and for the fish tacos, they press out fresh corn and flour tortillas to order and grill and fry thick strips of cod.

Condiments like shredded cabbage, pico de gallo, pickled onions, Mexican créma (similar to sour cream), wedges of Mexican limes, and an array of hot sauces line the counter.

But it’s a four-hour drive from my home in Los Angeles to Mariscos la Alegría, so I learned to make my own version to hold me over in between trips south of the border!

This fish taco recipe captures all of the fresh flavors of a true Baja-style fish taco.

Cod is lightly seasoned with salt and grilled (or broiled) until moist and flaky. Fish cooks quickly, so keep an eye on it until it’s done to your liking.

Scoop the fish on to whole-grain tortillas, top them with shredded green cabbage, fresh pico de gallo salsa, and a lighter version of créma made with yogurt and lime juice. A squeeze of lime is the finishing touch.

Watch the video below to see how they’re made!

2.86 from 21 votes

Healthy Fish Tacos

Course Main Course

Cuisine Mexican

Keyword tacos

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Servings 4 servings

Calories 254 kcal

Author BODi

Ingredients

2 Tbsp. reduced-fat (2%) plain yogurt
3 Tbsp. fresh lime juice, divided use
3 Tbsp. finely chopped cilantro, divided use
1 medium tomato, chopped
½ medium onion, chopped
1 medium jalapeño, seeds and veins removed, chopped (optional)
1 lb. white fish, (like cod, halibut, or mahi mahi), washed, patted dry
sea salt, (or Himalayan salt) (to taste; optional)
4 (6-inch) whole-wheat tortillas, warm
1 cup shredded cabbage
4 lime wedges, (for garnish; optional)

Instructions

Preheat grill or broiler on high.
To make yogurt sauce, combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
To make salsa, combine tomato, onion, jalapeño (if desired), and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
Season fish with salt if desired.
Grill or broil fish for 4 to 5 minutes on each side, or until fish flakes easily when tested with a fork.
Evenly top tortillas with fish, cabbage, and remaining 1 Tbsp. cilantro. Drizzle with remaining 1 Tbsp. lime juice, and yogurt sauce; garnish with lime wedges. Serve with salsa.