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Fish Tacos


Recipe Notes

  • Freeze extra lime juice to use later.


2 pounds cod fillets
3 Tablespoons lime juice (about 2 limes)
1 tomato, chopped
1/2 onion, chopped
3 Tablespoons chopped cilantro
1 teaspoon vegetable oil
¼ teaspoon cayenne pepper (optional)
¼ teaspoon black pepper
¼ teaspoon salt
2 cups shredded cabbage (red or green)
½ cup chopped green onion
¾ cup nonfat sour cream or plain yogurt
¾ cup salsa
8 corn tortillas (6-inch)


  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.
  3. Place fish in a baking dish.
  4. In a medium bowl, mix lime juice, tomato, onion, cilantro, oil, peppers and salt. Spoon the mixture on top of fish.
  5. Cover dish loosely with aluminum foil to keep fish moist.
  6. Bake 15 to 20 minutes or until fish is opaque and separates easily with a fork. If you have a food thermometer, the internal temperature should reach 145 degrees F.
  7. For the slaw: In a large bowl, mix cabbage and onion. Add sour cream and salsa; stir until mixed.
  8. Divide cooked fish among tortillas. Add 1/4 cup of slaw to each. Fold over and enjoy!
  9. Refrigerate leftovers within 2 hours.


  • Freeze extra lime juice to use later.
Photos of Fish Tacos
Prep time: 20 minutes
Cook time: 20 minutes
Makes: 8 tacos
Nutrition Facts: View Label


Tacos had a really nice vrunchy texture to them. I warmed up the tortillas first and they tasted amazing!

Tastes great and so easy!! Ate the leftovers the next day and they tasted great! We did add some canned chiles to the baked fish and a tad of ranch dressing to the slaw. Also green cabbage was on sale so we used it instead. Will make again and again.