By Mayo Clinic Staff

Dietitian's tip:

These flavorful fish tacos are a healthy substitute for traditional, higher fat beef tacos.

Number of servings

Serves 4

Ingredients

  1. 12 ounces whitefish, such as cod or tilapia
  2. Salt and pepper to taste (optional)
  3. 1/4 head Napa cabbage (1 1/2 cups)
  4. 1 teaspoon cumin
  5. 2 teaspoons paprika
  6. 1/2 teaspoon chili powder
  7. 1/2 small yellow onion, diced (1/4 cup)
  8. 2 tablespoons minced cilantro
  9. 2 red Fresno peppers, diced
  10. Zest and juice of 1 lime (1/2 teaspoon zest, 1 tablespoon juice)
  11. 4 wheat tortillas (8-inch diameter), lightly grilled or toasted
  12. 1/4 cup (4 tablespoons) green tomatillo sauce

Directions

Season fish with salt and pepper if you like. Then bake fish at 375 F for about 20 minutes until internal temperature reaches 145 F. Or grill fish if you prefer.

Place remaining ingredients except tortillas and green tomatillo sauce in a mixing bowl and toss to combine. Flake and place fish on tortillas. Top with cabbage mixture and a tablespoon of green tomatillo sauce, and enjoy.

Nutritional analysis per serving

Serving size :1 filled tortilla

  • Total carbohydrate 19 g
  • Dietary fiber 3.5 g
  • Sodium 512 mg
  • Saturated fat trace
  • Total fat 5 g
  • Trans fat trace
  • Cholesterol 48 mg
  • Protein 19.5 g
  • Monounsaturated fat 1.5 g
  • Calories 201
  • Sugars 0 g

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.

Aug. 17, 2013