If you’re a taco lover like me then you totally need to try out my healthy grilled fish tacos! Light and delicious, you will love these tangy tacos that are loaded with cilantro lime slaw, and a yummy sauce!
The perfect healthy but quick summer dinner everyone in your family will love! Delicious pan seared, broiled or grilled, these fish tacos can be cooked in just minutes and provide a great source of lean protein along with healthy veggies.
Not a fish fan? Use shrimp as an equally healthy substitute! My whole family are huge seafood lovers so we always have shrimp or local caught fish in our freezer. The best type of fish to use for fish tacos is a lean and flakey white fish fillets. White fish has a milder flavor than other types of fish, cooks quickly and they are fairly inexpensive. Our entire family loves to fish so we always have filleted bass, bream or white perch (aka crappie or sac-a-lait) in our freezer to use. You can easily find a good white fish to use at your local grocery such as cod, halibut, mahi mahi, snapper or even catfish. Look for wild caught versions as farm raised can be higher in contaminants and tend to have a higher instance of disease due to farming conditions.
In the summer, we love using our grill which gives the protein an incredibly smoky, charred flavor. No grill? It works just as easily and tastes just as good in a pan seared with a dash of olive oil. While the fish or shrimp is grilling, I like to make the slaw and easy tangy sauce. You can even throw some bell peppers or onions on the grill to add to your tacos too!
Of course, the real secret to any good taco is all about the tortilla. Don’t forget to warm them up (either charred on an open flame or lightly pan-fried) because they definitely hold up to the fillings and taste better served hot.
Healthy Grilled Fish Tacos with Cilantro Lime Slaw and Tangy Taco Sauce
INGREDIENTS
Grilled Fish Tacos:
- 2 lbs. bream filets (or 12 oz raw shrimp peeled & deveined)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1 to 2 limes or lime juice
- 16 tortillas
Cabbage Slaw:
- 2 cups green cabbage, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
- 1 teaspoon honey
- salt & pepper to taste
Tangy Taco Sauce:
- ½ cup sour cream
- ½ cup mayo
- 1 ½ tbsp garlic powder
- 1/4 cup chopped fresh cilantro
- 4 tbsps or 2 limes squeezed
- 2 tbsp cumin
- 1 tsp chili powder
- 2 tsp hot sauce
- 1 tsp Tony’s Herb seasoning (cajun seasoning)
- Adjust more or less of each per taste
INSTRUCTIONS
Cilantro Lime Cabbage Slaw:
To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.
Tangy Taco Sauce:
In a bowl combine all ingredients. Blend until smooth and looks like a puree or dressing. Set aside.
Healthy Grilled Fish Tacos:
- Heat grill on high heat or heat large non-stick skillet to medium high heat and add tiny bit of olive oil or non-stick spray.
- In a small bowl, toss together all seasonings for fish/shrimp and blend together. Season both sides of fish with blend and gently rub in.
- Sear each side for 2-3 minutes. (The fish is done when it is still white in the center and gently flakes apart. Shrimp is done when it is completely pink and firm to touch.)
- While fish are grilling, toss together cabbage slaw and tangy taco sauce in separate bowls. Check for seasoning and add more or less of your favorite spices to taste.
- Serve in warmed tortillas. Add slaw, then drizzle sauce, then fish/shrimp and top with optional pic de gallo or other options below and finsih with a squeeze of lime juice over top.
Tips:
- Add a fresh homemade or store bought pic de gallo on top
- Add fresh chopped cilantro
- Add sliced avocado
- Grill or pan fry some thinly slice bell pepper or onion as another topping
- Replace sour cream with nonfat greek yogurt and mayo with creamed avocados for a healthier sauce
