Easy Fish Tacos
These easy fish tacos are quick to prepare, packed with healthy ingredients, and topped with the best fish taco sauce. A perfect choice for a healthy fish tacos recipe!
Ingredients
- 1 ½ pounds cod, halibut, tilapia, or mahi mahi (or other mild white fish)
- 1 ½ teaspoons chili powder
- 1 teaspoon smoked paprika (or sweet paprika)
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon olive oil
- ½ cup plain Greek yogurt (or 5 tablespoons sour cream plus 3 tablespoons mayonnaise)
- 1 ½ tablespoons lime juice (from 1 lime)
- ½ teaspoon garlic powder
- ¼-½ teaspoon sriracha sauce (or to taste)
- Pinch salt
- Water (as needed to thin sauce)
- 8 small corn or flour tortillas
- ½ small red cabbage (shredded)
- 1 avocado (sliced)
- ¼ cup fresh cilantro (chopped)
- 1 lime (cut into wedges)
Instructions
- Pat the fish dry with paper towels. Combine chili powder, smoked paprika, garlic powder, and salt in a small bowl. Sprinkle evenly on both sides of the fish, pressing gently to adhere.
- Heat olive oil in a nonstick skillet over medium heat. Place the fish in the skillet and cook until it flakes easily with a fork and reaches an internal temperature of 145°F, roughly 4-7 minutes per side. Remove from heat and let rest.
- In a small bowl, whisk together Greek yogurt, lime juice, garlic powder, sriracha, and salt. Add water, 1 teaspoon at a time, until the sauce reaches your desired consistency.
- Heat tortillas one at a time in a dry skillet until lightly toasted and pliable, or warm all at once in the microwave wrapped in a damp paper towel.
- Divide the shredded cabbage, cooked fish, avocado slices, and chopped cilantro among the tortillas. Drizzle with the prepared sauce and serve with lime wedges for squeezing.