These Skinny Fish Street Tacos make for quick & healthy meal-white cod fish-topped with a flavorful crema slaw. The spice blend can be used on chicken, shrimp, ground beef or turkey, or even fajita vegetables.

Servings: Makes 8 street tacos

GREEN: 2 SmartPoints per street taco

BLUE: 2 SmartPoints per street taco

PURPLE: 2 SmartPoints per street taco

Be sure to check out these recipes using this spice blend or my crema sauce:

Zero Point Chicken Burrito Bowls

Zero Point Shrimp Sheet Pan Fajitas

Crispy Cajun Shrimp Tacos

What kind of fish can I use for these Skinny Fish Street Tacos?

Flakey white fish such as cod, snapper, mahi mahi, bass, or tilapia can be used for the base of these tacos. I buy the frozen cod pieces from Trader Joe’s. They are precut and in small pieces ready to be seasoned once they have been thawed out.  

How do I make these Skinny Fish Street Tacos?

You will start by thawing out the frozen fish-then use a paper towel to pat the fish dry-to get the extra water out.  

In a medium shallow bowl combine, onion powder, salt, pepper, paprika, chili powder, cumin, and paprika. Stir until combined.

Spray a large nonstick skillet generously with non stick cooking spray- to prevent the cod/fish from sticking to the pan.

 Cook seasoned fish over medium-high heat. Cook until opaque (not transparent ) and cooked all the way through. About 3 to 6 minutes per side.

Meanwhile combine, Kraft Light Mayo and non fat plain or Greek yogurt into a small mixing bowl.  Squeeze the juice from 1 fresh lime and add 1/2 tsp garlic powder, 1/4 tsp cumin, 1/4 tsp salt, and 1/2 teaspoon of sriracha. 

Whisk until well combined.

Then stir in red cabbage until the cabbage is well coated.

Spray the each side of the corn tortillas with non stick cooking spray.

Cook tortillas over medium heat in a skillet for 30-60 seconds per side or until lightly brown.

Repeat for the remaining corn tortillas.

Assemble tacos. 

Divide fish pieces evenly between 8 tortillas.

Top with crema slaw and your favorite toppings. 

What can I top my Skinny Fish Street Tacos with?

• • • • • • • • • • Pico de gallo
                  • Mango salsa
                  • Avocado, diced
                  • Cotija cheese
                  • Cilantro, chopped 

Fish Taco Ingredients:

• 1 lb. white fish such as: cod, snapper, mahi mahi, bass, or tilapia
• 1 1/4 cup red cabbage, shredded
• 8 Mission white corn tortillas

Fish Seasoning Ingredients:

• 2 tsp chili powder
• 2 tsp garlic powder 
• 1/2 tsp onion powder
• 2 tsp paprika 
• 1 tsp cumin 
• 1/2 tsp salt 
• 1/4 tsp black pepper
• 2 tsp oregano, dried

Crema Slaw Ingredients: 

• 1/4 cup non fat plain yogurt
• 3 Tbsp Kraft Light Mayo
• Lime juice from 1 lime
• 1/2 tsp sriracha
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/2 tsp garlic powder 

Directions

1. In a medium shallow bowl combine, onion powder, salt, pepper, paprika, chili powder, cumin, and paprika. Stir to combine.
2. Lightly coat each side of the fish with seasonings. 
3. Spray a large nonstick skillet generously with non stick cooking spray- to prevent the cod from sticking to the pan.
4. Cook seasoned fish over medium-high heat. Cook until opaque (not transparent) or cooked all the way through. About 3 to 6 minutes per side.
5. In a small mixing bowl combine, light Kraft Mayo and non fat plain or Greek yogurt.  Squeeze the juice from 1 fresh lime into bowl. Then combine, 1/2 tsp garlic powder, 1/4 tsp cumin, 1/4 tsp salt, and 1/2 teaspoon of sriracha. Whisk until well combined. Then stir in red cabbage until the cabbage is well coated.
6. Spray the each side of the corn tortillas with non stick cooking spray.
7. Cook tortillas over medium heat in a skillet for 30-60 seconds per side or until lightly brown. Repeat for the remaining corn tortillas.
8. Assemble tacos. Divide fish pieces evenly between 8 tortillas. Top with crema slaw and your favorite toppings. 

Servings: Makes 8 street tacos

GREEN: 2 SmartPoints per street taco

BLUE: 2 SmartPoints per street taco

PURPLE: 2 SmartPoints per street taco

Notes:

• In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.

Continue to Content

Yield: 8

Skinny Fish Street Tacos

Print

These Skinny Fish Street Tacos make for quick & healthy meal-white cod fish-topped with a flavorful crema slaw. The spice blend can be used on many different things such as chicken, shrimp, ground beef or even fajita vegetables.

Author: thepounddropper.com

Prep Time 15 minutes

Cook Time 5 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• Fish Taco Ingredients:
• 1 lb. white fish such as: cod, snapper, mahi mahi, bass, or tilapia
• 1 1/4 cup red cabbage, shredded
• 8 mission white corn tortillas
• Fish Seasoning Ingredients:
• 2 tsp chili powder
• 2 tsp garlic powder 
• 1/2 tsp onion powder
• 2 tsp paprika 
• 1 tsp cumin 
• 1/2 tsp salt 
• 1/4 tsp black pepper
• 2 tsp oregano, dried
• Crema Slaw Ingredients: 
• 1/4 cup non fat plain yogurt
• 3 Tbsp Light Kraft Mayo
• Lime juice from 1 lime
• 1/2 tsp sriracha
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/2 tsp garlic powder

Instructions

1. In a medium shallow bowl combine, onion powder, salt, pepper, paprika, chili powder, cumin, and paprika. Stir to combine.
2. Lightly coat each side of the fish with seasonings. . 
3. Spray a large nonstick skillet generously with non stick cooking spray- to prevent the cod from sticking to the pan.
4. Cook seasoned fish over medium-high heat. Cook until opaque (not transparent) or cooked all the way through. About 3 to 6 minutes per side.
5. In a small mixing bowl combine, light Kraft Mayo and non fat plain or Greek yogurt.  Squeeze the juice from 1 fresh lime into bowl. Then combine, 1/2 tsp garlic powder, 1/4 tsp cumin, 1/4 tsp salt, and 1/2 teaspoon of sriracha. Whisk until well combined.
6. Then stir in red cabbage until the cabbage is well coated.
7. Spray the each side of the corn tortillas with non stick cooking spray.
8. Cook tortillas over medium heat in a skillet for 30-60 seconds per side or until lightly brown. Repeat for the remaining corn tortillas.
9. Assemble tacos. Divide fish pieces evenly between 8 tortillas. Top with crema slaw and your favorite toppings. 


Servings: Makes 8 street tacos

GREEN: 2 SmartPoints per street taco

BLUE: 2 SmartPoints per street taco

PURPLE: 2 SmartPoints per street taco

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Huy Fong, Sriracha Hot Chili Sauce, 9 Ounce Bottle (2 Pack)
• 
  McCormick Onion Powder, 22 Ounce
• 
  McCormick Oregano Leaves, 5 oz
• 
  McCormick Gourmet Collection Chili Powder 20 Oz
• 
  McCormick Paprika, 18.4 oz
• 
  McCormick Ground Cumin, 4.5 oz
• 
  McCormick Granulated Garlic, 26 oz
• 
  Kraft Light Mayonnaise (30 oz jars, Pack of 2)
• 
  Mission White Corn Tortillas

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 203mgCarbohydrates: 19gNet Carbohydrates: 15gFiber: 4gSugar: 1gProtein: 18g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.