No-Fry Fish Tacos

Fresh, flavorful, and light, these no-fry fish tacos deliver all the summer beach vibes without the extra oil! Tender, spiced white fish is pan-seared and paired with a crisp citrusy slaw, zesty chili-lime yogurt sauce, and warm charred tortillas. Perfect for taco night when you want something quick, healthy, and seriously satisfying!

4 servings

Ingredients

For the Fish:

• 4 pieces 4 oz each skinless firm white fish such as cod, snapper fillet, or mahi mahi (fresh is best, thawed if frozen)
• 1/2 teaspoon cumin
• 1/2 teaspoons kosher salt
• 3/4 teaspoons lime chili seasoning, such as Tajin Classic

For the sauce:

• 1/4 cup fat free Greek Yogurt
• 3 tablespoons light mayonnaise
• 1 tablespoon lime juice
• 1-2 tablespoons water, to thin
• 3/4 teaspoon chili-lime seasoning salt, such as Tajin Classic
• 1/8 teaspoon kosher salt

For the Slaw:

• 1/4 cup cilantro, chopped
• 1 cup white cabbage, sliced
• 1 cup red cabbage, sliced
• 1/4 cup carrots, shredded
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon kosher salt

For Serving:

• 8 corn tortillas
• lime wedges

Directions:

1. Season fish with salt, ground cumin and Tajin.
2. Combine the ingredients for the sauce in a small bowl and refrigerate until ready to serve.
3. Toss the slaw ingredients together in a bowl and keep cold.
4. Preheat a skillet on the stove, spray with olive oil, and add fish. Cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
5. Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, then stack on a plate covered with a towel 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.