Fish Tacos

Yield: 3 to 4 servings Total time: 45 minutes July 6, 2020

This healthy, easy take on fish tacos is perfect for a weeknight dinner.

Recipe from Gimme Delicious.


  • 4 pieces (about 4 oz. each) striped pangasius (swai), tilapia or other firm white fish
  • 1 tsp.
  • 1/2 tsp.
  • 1/2 tsp. kosher salt
  • 1 Tbs. olive or avocado oil
  • juice of 1/2 lime


  • 1/3 cup sour cream or Greek yogurt
  • juice of 1/2 lime
  • 1-2 tsp. adobo sauce (optional)
  • 1-2 tsp. water (just enough to thin the sauce as desired)
  • 1/4 tsp. kosher salt


  • 2 cups shredded cabbage red, white, or a mixture
  • 1/4 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 1 Tbs. olive or avocado oil
  • juice of 1 lime
  • 1/4 tsp. kosher salt


  • tortillas charred or warmed
  • lime wedges


Season the fish on both sides with cumin, chili powder, and salt; set aside.

Prep the sauce and the slaw. Whisk sour cream or Greek yogurt, juice of 1/2 lime, water, chili powder, and salt together in a small bowl. Toss slaw ingredients together in a medium bowl. Place both in the fridge until ready to eat.

Cook the fish. Drizzle olive or avocado oil in a large skillet over medium-high heat. When hot, place fish in the skillet and cook for 4 to 5 minutes on each side, just until the fish is cooked through and blackened in spots. Remove fish from the skillet, spritz with lime juice, and break apart into large chunks.

Assemble the tacos, starting with the charred or warmed tortilla and layering on slaw, fish, and sauce, in that order. Add other toppings, as desired, and serve with extra lime wedges.

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