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Healthy Fish Tacos Recipe is bright, fresh, healthy, packed full of flavor, and ready in about 20 minutes.

I like to serve these tacos with Easy Mexican Rice, Chipotle’s Cilantro Lime Rice, or Green Chile Cheese Rice.

Fish Tacos

Fish and shrimp both cook really quickly. For this reason, they are mainstays on my weekly menu. They’re also healthy if you pan sauté or grill.

Furthermore, if you want to save on carbs you can top lettuce or slaw with the fish and omit the wrap.

As well, you can substitute fresh, medium-size shrimp instead of fish for this recipe.


  • Fish. A mild white fish is best. I recommend tilapia, mahi-mahi, snapper, cod, flounder, grouper. If you’re from the South, catfish is usually easy to get fresh.
  • Tortillas. I prefer flour tortillas but you can also use corn, gluten-free, keto, or your favorite.
  • Toppings. You can go plain or loaded. I dressed these with taco sauce, cheese, and cabbage. There are more ideas for you below.




Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

I updated this post from an earlier version on September 11, 2012. I made new photos and simplified the recipe instructions.

Did you enjoy these Fish Tacos? Be sure to leave a 5-star rating and a comment below!

Fish Tacos

Healthy Fish Tacos Recipe

This is a quick, easy, and healthy entree recipe that's great for lunch or dinner.
Author: Paula
5 from 12 votes
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Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4 servings
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  • 1 and ½ pound fish filets any mild flavored white fish, I used tilapia
  • ¼ teaspoon each salt, pepper, garlic powder, paprika, cumin
  • 1 to 2 tablespoons olive oil
  • 2 cups cabbage shredded, or lettuce
  • 1 large tomato peeled and diced
  • 1 medium avocado diced (optional)
  • ½ cup cheese your favorite cheese (optional)
  • 4 8-inch flour tortillas


  • Combine salt, pepper, garlic, paprika, and cumin. Drizzle fish with olive oil then rub the seasoning into the fish.
  • Heat a non-stick pan to medium. Place fish in pan and drizzle with olive oil.
  • Cook fish 2 to 3 minutes on the first side then turn for another 2 to 3 minutes.
  • Remove the fish from the pan and immediately build your taco. In a heated flour tortilla, layer fish, lettuce, tomato, avocado, cheese and sauce. Serve immediately.


Calories: 500kcal | Carbohydrates: 34g | Protein: 37g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 523mg | Potassium: 1112mg | Fiber: 6g | Sugar: 5g | Vitamin A: 713IU | Vitamin C: 25mg | Calcium: 204mg | Iron: 3mg
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5 from 12 votes (8 ratings without comment)

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