These easy fish tacos with a healthy crema sauce and cabbage on corn tortillas, always hit the spot and come together in 30 minutes.

Why you’ll love these Easy Fish Tacos:

Easy to make- These tacos come together so quickly making it a great weeknight meal. I love having extra Greek Yogurt Crema Sauce in the refrigerator, making this dish come together even faster.

Healthy- These fish tacos is loaded with protein and healthy fat from the fish, fiber from the shredded cabbage, carrots and corn tortillas and even more protein from the Greek Yogurt Crema.

Perfect for hosting! I love serving these tacos when I’m hosting because I can prep the Greek Yogurt Crema, toast the tortillas ahead of time and keep them warm, leaving just the fish to cook when people arrive.

Ingredients for these Easy Fish Tacos:

Avocado or olive oil- Provides healthy fat for cooking the fish.

Fish- As the star of show with these easy fish tacos, I prefer a good quality mild white fish like tilapia, mahi-mahi or sea bass.

Corn tortillas- Adds fiber to the meal. Can be switched with flour tortillas, if preferred but stick with corn to keep these tacos gluten free. I have been loving these thin corn tortillas (no affiliation) which are sold at most grocery store.

Shredded cabbage/carrots- You can absolutely shred your own cabbage and carrots. However, it’s so convenient having this mix on hand because it lasts about a week in the refrigerator and can be thrown in so many different recipes.

Avocado- Adds more healthy fat to this recipe to keep you satiated, as well added texture.

Greek Yogurt Crema Sauce- This sauce is my healthy take on the classic crema. My version calls for greek yogurt instead of sour cream. It’s tangy, a little spicy and packed with protein. The best part is, it saves really well and is so versatile.

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Easy Fish Tacos

The Healthy Honey

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 3

Equipment

• 1 saute pan
• 1 small bowl

Ingredients

  

1x2x3x

• 1 tsp. avocado or olive oil
• 1 lb. white fish, such as mahi-mahi or tilapia
• 7-8 corn tortillas
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1 tsp. chili lime powder or Tajin
• 1 cup shredded cabbage mix
• 1/2 avocado

Yogurt Crema

• 1/2 cup non-fat greek yogurt
• 2 limes juiced
• 3-4 tsp. hot sauce
• 4 tsp. chili lime powder or Tajin
• 2 tsp. salt

Instructions

 

• Soak fish in cold water with a splash of lemon juice or vinegar while until step 3.
• Combine all ingredients for the yogurt crema sauce in a bowl and mix well. Taste and adjust seasoning accordingly.
• Rinse and dry fish. Season with salt, pepper, chili lime powder/Tajin and garlic powder.
• Heat oil in a medium-sized pan over medium-high heat.
• Place fish on the pan and cook over medium heat. Flip after a few minutes or once fish looks opaque halfway up the side. Cook for about 10-15 minutes, depending on the thickness or until a fork can easily go through the thickest part.
• While fish is cooking, toast tortillas directly over a gas stove flame at medium heat until lightly browned.
• Assemble tacos by adding fish, cabbage mix, avocado slices and yogurt crema sauce with each tortilla.

Notes

Tortillas can be warmed in a toaster oven if you do not have a gas stove, or if you are looking to save time. However, toasting over a flame creates much more flavor. After you heat them up, wrap them in a kitchen towel to keep them warm and soft.

Keyword 30 minute dinner, Easy fish tacos, gluten free dinner, pescatarian dinner, quick dinner, vegetarian dinner, weeknight dinner

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