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+ servings

Fish Tacos

Healthy and super delicious Fish Tacos that requires zero frying! Make a slaw to go on top for a dinner made in less than 30 minutes.
Course Dinner
Cuisine Mexican
Keyword fish taco recipe, Fish Tacos, how to make fish tacos
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 299kcal
Author Lauren Brennan


For the fish:

  • 12 oz. tilapia fresh or defrosted + patted very dry
  • 1 tablespoon olive oil
  • salt to taste
  • 1 tablespoon lime mojito seasoning

For the slaw:

  • 16 oz. coleslaw mix
  • 1/2 cup cilantro chopped
  • 1/4 large red onion chopped, about 1/3 cup
  • 3/4 cup light sour cream
  • salt to taste
  • 1 tablespoon taco seasoning
  • 1 tablespoon lime zest
  • 2 1/2 tablespoons fresh lime juice
  • 1 clove garlic grated

For the tacos:

  • 4 corn & flour blend soft tortillas
  • ripe avocados or guacamole
  • extra cilantro


  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  • Place dry fish filets onto parchment paper and rub lightly with olive oil on both sides. Sprinkle with salt and mojito lime seasoning and bake for 10-12 minutes or until opaque and can flake easily.
  • While fish is drying, place coleslaw mix, cilantro and red onion into a large bowl. In a small bowl, whisk sour cream, salt, taco seasoning, lime zest, lime juice and garlic together until smooth. Pour dressing over coleslaw and toss until everything is well coated.
  • To serve, warm tortillas and top each tortilla with a small piece of fish, prepared slaw, avocado slices (or guacamole) and more cilantro.


Calories: 299kcal | Carbohydrates: 27g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 353mg | Potassium: 618mg | Fiber: 3g | Sugar: 5g | Vitamin A: 445IU | Vitamin C: 46.7mg | Calcium: 146mg | Iron: 2mg