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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 cilantro, chopped
1 teaspoon oil
¼ teaspoon cayenne pepper (optional)
¼ teaspoon black pepper
¼ teaspoon salt
2 cups shredded red cabbage
½ cup green onions, chopped
¾ cup nonfat sour cream
¾ cup salsa
8 corn tortillas (6-inch)


  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees.
  3. Place fish in baking dish.
  4. Mix lime juice, tomato, onion, cilantro, oil, peppers, and salt and spoon on top of fillets.
  5. Cover loosely with aluminum foil to keep fish moist.
  6. Bake 15-20 minutes or until fish flakes.
  7. Mix cabbage and onion; mix sour cream and salsa and add to cabbage mixture.
  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.