Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Healthy Fish Tacos with Cilantro Slaw Recipe
Healthy fish tacos with cilantro slaw are almost too pretty to eat but absolutely irresistible with their vibrant colors and fresh, crisp textures. These nutritious tacos combine perfectly seasoned fish with refreshing cilantro slaw that adds crunch and bright flavors. The beautiful presentation makes these tacos Instagram-worthy while the healthy ingredients create guilt-free indulgence that satisfies both visually and nutritionally.
Healthy fish tacos, almost too pretty to eat… but do it! Add some shredded cheese or extra peppers if you like.
Prep Time:
35 mins
Cook Time:
20 mins
Additional Time:
3 hrs
Total Time:
3 hrs 55 mins
Servings:
4
Yield:
8 tacos
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Ingredients
1 pound tilapia fillets, cut into strips
½ cup lime juice
Spicy Dressing:
½ cup plain Greek yogurt
2 chipotle peppers in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1 teaspoon chipotle-flavored hot sauce (such as Tabasco®)
¼ teaspoon salt
Honey-Cumin Sauce:
⅓ cup lime juice
2 tablespoons honey powder
1 tablespoon avocado oil
1 teaspoon ground cumin
½ teaspoon smoked paprika
Cilantro Slaw:
⅔ cup shredded green cabbage
⅔ cup shredded red cabbage
⅔ cup shredded carrots
1 cup chopped fresh cilantro
4 (6 inch) corn tortillas, warmed
4 (6 inch) flour tortillas, warmed
1 cup diced fresh tomatoes
Directions
Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.
Cook’s Note:
Use any white fish in place of tilapia, if preferred.
Nutrition Facts (per serving)
| 378 | Calories |
| 11g | Fat |
| 46g | Carbs |
| 30g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 378 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 3g | 14% |
| Cholesterol 47mg | 16% |
| Sodium 532mg | 23% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 5g | 19% |
| Total Sugars 6g | |
| Protein 30g | 61% |
| Vitamin C 36mg | 39% |
| Calcium 138mg | 11% |
| Iron 3mg | 14% |
| Potassium 901mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
