This easy, healthy cod fish taco recipe is seasoned with a chili-lime cumin rub topped with slaw and creamy lime sauce – no breading, no frying!
These fish tacos have a delicious crisp cabbage and carrot slaw, then drizzled with a lightened up chili-lime sauce. SO good! Me and Karina, my oldest daughter love fish, but my husband Tommy does not… unless I make fish tacos! These healthy fish tacos are my favorite way to get him to eat fish and they are so quick, ready in 30 minutes. For a fun spin on fish tacos, try these Greek Fish Tacos, Scallop Tacos or these Lobster Tacos.
For the delicious, creamy sauce, I combined some Greek yogurt with lime juice, a little mayo and Tajin (affil link), my favorite chili-lime seasoning and a must to add to your spice rack (Trader Joes also has a version of this). The fish is also seasoned with Tajin and cumin, so good! Use a little water to loosen it to make it easy to drizzle.
Here I used wild cod fish fillets, but any flaky white fish can be used here. Try snapper or mahi mahi fillets.
Since there’s no breading, I find the fastest and easiest way to cook the cod for fish tacos is in a skillet so you get a little char. You can broil them if you prefer, or cook them on the grill on foil in the summer.