healthier fish tacos


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Okay. Fish tacos. I make them for dinner once every few weeks, which is, admittedly, a teeny bit strange. I know they’re typically eaten in the summer, by the beach, après-surf…but I can’t think of one good reason why we shouldn’t eat them year-round. It’s early March in New York, and I think we could all use as much colorful, happiness-inducing stuff as possible.

This is colorful, happiness-inducing stuff. Lemme tell ya.

The best part? I made ’em healthy! (I can’t be eating Rockaway-style fish tacos every couple of weeks, you guys. I have a YouTube channel to maintain. *hairflip*) I swap out the mayo for Greek yogurt, adding some extra spice to keep things exciting. Also, the corn tortillas are gluten-free, which doesn’t really concern me, but I sure like saying it, and it may concern some of you, so…there you have it! And last but certainly not least, the fish isn’t fried; it’s baked and then broiled. So it’ll still have that totally necessary, extra-crispy exterior, but you won’t lose any sleep at night. Win-win.

Keep reading for the recipe!

P.S. I do love Miles Teller; I cannot tell a lie. Don’t ask me to explain myself. The heart has its reasons of which reason knows nothing.

xx R

Healthier Fish Tacos

Serves 4


For the fish:
  • 4 small filets of a white fish of your choosing (I used cod, but you could try mahi mahi, halibut, tilapia…Google is your friend.)
  • 1 sweet onion, chopped
  • 1 cup fresh cilantro leaves, chopped
  • 1 tablespoon olive oil
  • 2 limes, juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper

For the sauce

  • 1 cup Greek yogurt
  • 2 limes, juiced
  • 1/2 cup fresh cilantro leaves, chopped
  • 2 limes, juiced
  • Pinch of salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika

For the slaw:

  • 1/2 cup sliced red cabbage
  • 1 lime, juiced
  • Pinch of salt


  • Corn tortillas
  • Garnish with jalapeno, slivers of ripe avocado, more cilantro, extra slices of lime…whatever else you want!


1. Start by marinating your fish. Throw whatever filets of white fish you’re using into a large plastic bag. Add the onion, cilantro, lime juice, olive oil, salt, and cayenne pepper. Make sure the fish is completely coated, then put the bag in the fridge for 45 minutes to 2 hours.

2. Preheat your oven to 400 degrees. Heat up a little olive oil in a skillet until it’s as hot as Clark Gable in “Gone With the Wind,” then throw in your fish, but save the marinade.

3. Sear the fish for about 4 minutes on each side, then transfer the filets to a baking dish. Pour the remaining contents of your marinade on top, and bake at 400 for about 11 minutes, then change your oven settings to “broil.” Watch the fish closely; it’ll only take a few minutes for it to become crispy. Don’t let it burn!

4. Make your sauce by mixing together all ingredients listed above in a small bowl.

5. Then, make your slaw! Mix together all ingredients listed above in a small bowl.

6. Warm 4 corn tortillas, one by one, in a skillet over medium-high heat, then assemble your healthier tacos, including whatever add-ons you’d like. Serve warm, of course!

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