Healthy Fish Tacos Recipes

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COD FISH TACOS



Cod Fish Tacos image

This easy, healthy fish taco recipe is made with cod seasoned with a chili-lime cumin rub cooked in a skillet - no breading, no frying!

Provided by Gina

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 19

4 pieces 4 oz each skinless firm white fish such as cod ((or snapper fillet, mahi mahi), fresh is best, if frozen thawed)
1/2 teaspoon cumin
1/2 teaspoons kosher salt
3/4 teaspoons lime chili seasoning (such as Tajin Classic)
1/4 cup fat free Greek Yogurt
3 tablespoons light mayonnaise
1 tablespoon lime juice
1-2 tablespoons water (to thin)
3/4 teaspoon chili-lime seasoning salt (such as Tajin Classic)
1/8 teaspoon kosher salt
1/4 cup chopped cilantro
1 cup white cabbage (sliced)
1 cup red cabbage (sliced)
1/4 cup shredded carrots
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon kosher salt
8 corn tortillas (charred on the open flame 30 seconds on each side)
lime wedges (for serving)

Steps:

  • Season fish with salt, ground cumin and Tajin.
  • Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
  • Toss the slaw ingredients and keep cold.
  • Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
  • Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
  • Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.

Nutrition Facts : ServingSize 2 tacos, Calories 342 kcal, Carbohydrate 38 g, Protein 35 g, Fat 9.5 g, SaturatedFat 1.5 g, Cholesterol 56.5 mg, Sodium 638.5 mg, Fiber 4.5 g, Sugar 2.5 g

FISH TACOS



Fish Tacos image

Serve Bobby Flay's healthy Fish Tacos recipe, from Boy Meets Grill on Food Network, with a fresh tomato salsa at your next party.

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 24

1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper

Steps:

  • Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
  • Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
  • Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
  • Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

HEALTHY FISH TACOS



Healthy Fish Tacos image

Make and share this Healthy Fish Tacos recipe from Food.com.

Provided by ellie_

Categories     Tilapia

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 avocado, peeled, pitted and cut into eighths
1/3 cup buttermilk
2 garlic cloves, minced, divided
1 lime, juice and zest of
kosher salt
pepper
3 cups napa cabbage, shredded
1 1/2 cups carrots, grated
1/4 cup cider vinegar
1/4 teaspoon sugar
hot sauce
1 lb tilapia fillet, cut into 8 pieces
whole wheat flour
3 tablespoons vegetable oil (I used canola)
4 (8 inch) corn tortillas
jalapeno pepper, sliced, garnish
fresh cilantro, chopped, garnish

Steps:

  • Heat oven to 200 degrees F.
  • In a food processor, combine the avocado, buttermilk, 1 garlic clove, lime juice and salt and pepper. Puree until smooth. Set aside.
  • In a medium bowl combine the coleslaw ingredients (cabbage, remaining garlic and next 4 ingredients (-hot sauce) and the remaining garlic. Season with salt and pepper and set aside.
  • Heat a heavy skillet (I used cast iron) and toast tortillas one at a time, 30 seconds or so per side - as they cook place them on a sheet of foil - wrap foil around them and place in oven to keep warm.
  • In a pie pan combine 1 cup flour, 1 tablespoon salt and 1 teaspoon pepper. Dredge each piece of fish in mixture, shaking off excess.
  • In a large skillet over medium high heat, heat 1 tablespoon of the oil and add half of the fish to the pan, cook turning once until golden. Transfer fish to an oven-safe place and keep warm in oven. Repeat with remainder of the fish.
  • To serve: top each tortilla with a bit of the avocado sauce, then a piece of fish and then with the cabbage mixture (which should have been drained or excess liquid). Serve with jalapenos and cilantro.

Nutrition Facts : Calories 395.4, Fat 20.8, SaturatedFat 3.4, Cholesterol 57.6, Sodium 137.8, Carbohydrate 27.8, Fiber 7.5, Sugar 5.2, Protein 27.6

HEALTHY FISH TACOS WITH MANGO SALSA



Healthy Fish Tacos with Mango Salsa image

A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa. If you don't have Mahi-Mahi, substitute any firm, thick white fish.

Provided by David3141

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 8

Number Of Ingredients 18

1 mango - peeled, seeded, and chopped
2 avocados - peeled, pitted, and chopped
1 cup chopped tomato
½ cup diced red onion
½ cup diced red pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons canola oil
2 tablespoons brown sugar
1 lime, juiced
1 teaspoon cider vinegar
1 dash hot pepper sauce, or to taste
salt and ground black pepper to taste
8 taco shells
4 (6 ounce) mahi mahi fillets, cut into 1-inch slices
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon salt
2 tablespoons olive oil

Steps:

  • Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat taco shells in preheated oven until crisp, about 5 minutes.
  • Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
  • Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
  • Place mahi mahi slices in taco shells and top with mango salsa.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 23.9 g, Cholesterol 62.4 mg, Fat 18.2 g, Fiber 5.5 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 289.8 mg, Sugar 8.2 g

HEALTHY FISH TACOS WITH CILANTRO SLAW



Healthy Fish Tacos with Cilantro Slaw image

Healthy fish tacos, almost too pretty to eat... but do it! Add some shredded cheese or extra peppers if you like.

Provided by Donna B McClure

Time 3h55m

Yield 4

Number Of Ingredients 19

1 pound tilapia fillets, cut into strips
½ cup lime juice
½ cup plain Greek yogurt
2 peppers chipotle peppers in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1 teaspoon chipotle-flavored hot sauce (such as Tabasco®)
¼ teaspoon salt
⅓ cup lime juice
2 tablespoons honey powder
1 tablespoon avocado oil
1 teaspoon ground cumin
½ teaspoon smoked paprika
⅔ cup shredded green cabbage
⅔ cup shredded red cabbage
⅔ cup shredded carrots
1 cup chopped fresh cilantro
4 (6 inch) corn tortillas, warmed
4 (6 inch) flour tortillas, warmed
1 cup diced fresh tomatoes

Steps:

  • Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
  • Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
  • When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
  • Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
  • Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
  • Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
  • Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
  • Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 46 g, Cholesterol 47.2 mg, Fat 11.3 g, Fiber 5.3 g, Protein 30.4 g, SaturatedFat 2.7 g, Sodium 531.6 mg, Sugar 5.6 g

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