Fish Tacos

Our all-time favorite Fish Tacos recipe! These are loaded with fresh ingredients and perfectly seasoned plump fish. Don’t skip the best tacos with a lime sour cream that you will want on all your tacos! But the real gem of this recipe is the cabbage slaw—don’t skip it. It takes just a few minutes to toss together and it’s brightness is the perfect condiment to these tacos.

People can be intimidated by cooking fish for tacos, but don’t be! The fish just needs to cook in a little olive oil for a few minutes per side in a skillet. Let the fish rest a few minutes before using a fork to flake it into pieces for the best meal. These are super easy to make and the end result is always sure to impress.

Fish tacos, originated as a great meal of the Baja Peninsula, and a taste of California summers. Simple pan fried in strips and served on top of some warm corn tortillas with a simple salsa, a pinch of fresh-made cabbage slaw and plenty of lime sour cream sauce, these tacos are the absolute best. Serve with some Mexican Pickled Carrots. Check out our Mexican Fiesta Menu suggestions.

These Tacos are so good that you’ll likely even find seafood haters loving them! You get deliciously seasoned, tender and flaky fish pieces layered over hearty corn tortillas along with the best tacos toppings, and it’s all finished with a rich and creamy fish tacos sauce. It’s such a flavorful recipe!

Not what you are looking for? Try these other diabetic recipes: Tuna Tartare, Steak Salad, Strawberry Mockarita or Zucchini Noodles with Pesto.

Fish Tacos

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Try this diabetic friendly Fish Tacos recipes.

• Author: All Recipes
• Prep Time: :20
• Cook Time: :15
• Total Time: :35
• Yield: 4
• Category: Dinner
• Method: Stove Top
• Cuisine: Mexican
• Diet: Diabetic

Ingredients

• ¼ cup reduced-fat sour cream
• 2 tablespoons lime juice
• salt and ground black pepper to taste
• 1 jalapeno pepper, halved lengthwise
• 2 ½ cups shredded red cabbage
• 4 green onions, thinly sliced
• 2 tablespoons olive oil
• 1 pound tilapia fillets, cut into strips
• 8 (6 inch) flour tortillas
• ½ cup chopped fresh cilantro
• Chipolte Dipping Sauce

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Instructions

• Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed. 

• Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half. 

• Heat tortillas in the microwave on high until warm, 20 to 30 seconds. 

• Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.