White Fish Tacos

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 402.6
  • Total Fat: 9.0 g
  • Cholesterol: 55.0 mg
  • Sodium: 833.8 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 7.7 g
  • Protein: 35.7 g

View full nutritional breakdown of White Fish Tacos calories by ingredient
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Based off Annie's Eats Based off Annie's Eats
Number of Servings: 2


    For the fish:
    1 T freshly squeezed lime juice
    4 t extra virgin olive oil, divided
    1.5 T minced cilantro
    t. cumin
    2 cloves garlic, minced or pressed
    1/2 lb. white fish (halibut, cod, tilapia, etc.)
    t taco seasoning

    For the cilantro cream sauce:
    Juice of 1/2 lime
    1 T cilantro, minced
    3 oz. nonfat greek yogurt
    1 clove garlic, minced
    Pepper, to taste

    For serving:
    Cherry tomatoes, quartered
    Green onions, chopped
    Red cabbage, shredded
    4 6-inch corn tortillas


Combine the lime juice, 2 teaspoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish. Whisk together until well blended. Place the fish in the mixture, turning to coat. Let marinate 15-30 minutes.

Meanwhile, prepare the cilantro cream sauce. Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl. Mix until well blended. Refrigerate until ready to use.

Heat the remaining 2 teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Place the fish in the pan and cook without disturbing, 3 minutes. Flip the fish and cook on the second side 2-3 minutes more. Remove to a plate, season with salt as desired, and let rest for a few minutes. Shred the fish into bite-sized pieces with two forks.

Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.

Number of Servings: 2

Recipe submitted by SparkPeople user GOMERPYLE911.

TAGS:  Fish |

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