Healthy Fish Tacos That Don't Skimp on Flavor

Taco night doesn't have to mean choosing between flavor and nutrition. These fish tacos lean on lean, flaky white fish seasoned with cumin and a tangy chili-lime blend, then charred just enough to pick up a little smoky flavor without any heavy breading or frying. A creamy, lightened-up sauce made with Greek yogurt keeps things rich without weighing the dish down.

Paired with a crunchy cabbage and carrot slaw and warm, charred corn tortillas, these tacos come together in under 30 minutes, making them an easy weeknight option that still feels like something worth savoring.

Ingredients

For the Fish

• 4 pieces (4 oz each) skinless firm white fish, such as cod, snapper fillet or mahi mahi. Fresh is best. If frozen, thaw.
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• 3/4 teaspoons lime chili seasoning, such as Tajin Classic

For the Sauce (makes 1/2 cup)

• 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

For the Slaw

• 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
• lime wedges, for serving

Directions

• 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 fish 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 into 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 and cover 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.

This recipe was originally published on Skinnytaste.