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Chili-Lime Fish Tacos

It’s easy to make this healthy south-of-the-border treat at home. Try the recipe now!

Ingredients

Fish:

• 16 ounces tilapia (or other white fish, such as mahi mahi or cod) thawed, if frozen
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• 3/4 teaspoon Tajin Classic, or other chili-lime seasoning
• 1/2 to 1 tablespoon olive oil for cooking

Slaw Topping:

• 2 cups bagged coleslaw mix
• 1/4 cup chopped cilantro
• 1/2 tablespoon olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon kosher salt

Sauce:

• 1/4 cup fat-free Greek yogurt
• 3 tablespoons light mayonnaise
• 1 tablespoon lime juice
• Water, as needed to thin (about 1 to 2 tablespoons)
• 3/4 teaspoon Tajin Classic, or other chili-lime seasoning
• Small pinch kosher salt

To serve:

• 8 corn tortillas

Thin-sliced lime wedges

Instructions

1. In a small bowl, combine all ingredients listed for the sauce. Refrigerate until ready to serve. 
2. In a medium bowl, toss all ingredients listed for the slaw topping. Refrigerate until ready to serve.  
3. Sprinkle fish with the cumin, salt, and Tajin or chili-lime seasoning. 
4. Heat oil in a skillet, and cook fish 4 to 5 minutes per side until fish is just opaque and lightly charred. Break pieces up into large chunks. 
5. Warm the tortillas in a hot skillet about 30 seconds on each side. Keep covered with a towel after heating to keep warm. 
6. Assemble tacos. Place slaw on the bottom of each tortilla, top with fish, and drizzle with sauce. Serve with lime wedges, as desired.