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Chili-Lime Fish Tacos

  • Total time: 30 minutes
  • Servings: 4
  • Calories: 324 kcal

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



  • 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


  • 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


  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. 
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Amber Marks

Dietetic Intern