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Active time
30 minutes
Total time
30 minutes
12 tacos
Serving Size
2 tacos

Fish Tacos

1 ½ pounds white fish (such as cod or tilapia)

2 tablespoons olive oil

Juice of 1 lime

¼ teaspoon salt

⅛ teaspoon pepper

12 small whole grain corn tortillas, warmed


Cumin Cabbage

⅓ cup plain Greek yogurt

2 tablespoons ground cumin

½ teaspoon salt

⅓ small head of purple cabbage, shredded (about 3 cups)



2 small-medium tomatoes, chopped

1 small red onion, finely chopped

2 jalapenos, seeded, ribs removed, and finely chopped

¼ cup chopped fresh cilantro

Juice of 1 lime

1 tablespoon olive oil

¼ teaspoon salt

  1. Marinade the fish in the olive oil, lime juice, salt, and pepper while you prepare the cumin cabbage and the salsa.
  2. To make the cumin cabbage, mix the Greek yogurt, cumin, and salt in a large mixing bowl until well combined. Add the shredded cabbage and continue mixing, until the cabbage is lightly coated in the yogurt mixture.
  3. To make the salsa, add the tomatoes, onions, jalapenos, cilantro, lime juice, olive oil, and salt to a medium mixing bowl and mix until well combined.
  4. To cook the fish, grill for about 3 minutes on each side, until cooked. Or, you can bake the fish at 400°F for 10-15 minutes, until it is cooked through and flakes easily with a fork. Cut or flake the fish into bite-sized pieces to make serving easier.
  5. To make the tacos, portion a spoonful of salsa and cumin cabbage onto each tortilla, along with a small garnish of fish, evenly diving the toppings among the 12 tortillas.

An Oldways recipe, courtesy of Kelly Toups


Calories: 330
Total Fat: 10g
Saturated Fat: 1g
Sodium: 480mg
Carbohydrate: 36g
Fiber: 6g
Total Sugar: 8g (Added Sugar: 0g)
Protein: 27g

Yield: 12 tacos

Serving Size: 2 tacos

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