Diabetes Forecast

The Healthy Living Magazine

Fish Tacos

Per Serving

Fish Tacos

Makes: 6
Serving Size: 1 taco
Calories 180
Fat 4 g
Saturated Fat 0.7 g
Carbohydrate 20 g
Fiber 3 g
Sugars 4 g
Cholesterol 60 mg
Sodium 275 mg
Potassium 575 mg
Protein 17 g
Phosphorus 225 mg
Choices: Starch 1, Carbohydrate 0.5, Lean Meat 2
  • Makes: 6
  • Serving Size: 1 taco
  • Preparation Time: 10 minutes
  • Cooking Time: 12 minutes


2 Tbsp. olive oil
2 Tbsp. fresh lime juice
2 Tbsp. red wine vinegar
1 Tbsp. ancho chili powder
1 small jalapeƱo pepper, seeded and minced (optional)
1 tsp. fresh lime zest
1 tsp. honey
1 tsp. ground cumin
2 garlic cloves, minced
1/4 cup very finely minced onion
1 lb. firm white fish, such as mahimahi, cod, halibut, or haddock
6corn tortillas (6-inch diameter)
2medium tomatoes, chopped
1 1/2cupsshredded green cabbage
1large lime, cut into 6 wedges
Fish Taco Dressing
1/4cupnonfat mayonnaise
1/4cupnonfat sour cream
2Tbsp.fresh minced cilantro
2Tbsp.fresh lime juice
1tsp.fresh lime zest
1/4tsp.mild or hot chili powder
1/4tsp.freshly ground black pepper


Marinating Time: 1 to 2 hours
  1. In a gallon-size plastic zippered bag, combine the marinade ingredients. Add the fish and turn to coat. Marinate the fish in the refrigerator for 1 to 2 hours.
  2. Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium high.
  3. Remove the fish from the marinade and discard the excess marinade.
  4. Add the fish to the grill and cook for 10 to 12 minutes total, turning once, until cooked through. Remove the fish from the grill, and cut it into bite-size chunks.
  5. While the fish cooks, wrap the tortillas in foil and place on the grill to heat through. Combine the dressing ingredients.
  6. Place a serving of fish on each tortilla, top with the vegetables, and drizzle with the dressing. Squeeze a lime wedge over all.

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