Lime-and-crunch fish tacos
Flaky fish, bright lime, and slaw with excellent volume.
Battered fish tacos
Plain fish and a yogurt sauce can reduce saturated fat compared with a version loaded with creamy sauce. Amounts and the original cooking fat change the comparison.
same craving, a fresh idea
A closer look at the craving.
Plain fish and a yogurt sauce can reduce saturated fat compared with a version loaded with creamy sauce. Amounts and the original cooking fat change the comparison.
A little more possibility.
Fish, cabbage, and a tangy sauce in one easy fold.
Lime-and-crunch fish tacos
What you’ll need
Ingredients
Let’s do this
- 1
Heat the oven to 425°F. Pat the fish dry and place in a lightly oiled baking dish. Rub with olive oil, cumin, paprika, and salt.
- 2
Bake for 10–12 minutes, depending on thickness, until the center reaches 145°F on a food thermometer.
- 3
While it cooks, toss cabbage with yogurt and 2 teaspoons lime juice in a clean bowl.
- 4
Warm tortillas in a dry skillet for 20–30 seconds per side. Flake the cooked fish with a fork and add the remaining teaspoon lime juice.
- 5
Divide slaw, fish, avocado, and cilantro among the tortillas. Serve immediately.
Original recipe idea. Times are estimates; nutrition has not been calculated. Adjust for your dietary needs and allergies.
Good questions.
These sources support general nutrition and food-safety principles. This particular recipe has not been nutritionally analyzed or kitchen-tested; comparisons depend on portions, brands, and preparation.
Another craving, another idea.
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