Crispy Fish Tacos

Fish Tacos 486470207 770X533 1 745X490

Need a quick meal for two that’s also low-fat and healthy? These delicious fillets are thin and flaky - and they cook up in five minutes.


  • 2 four-ounce frozen or fresh tilapia fillets
  • 2 tablespoons taco seasoning mix labeled “less or lower sodium”
  • ¼ cup water
  • 1 cup shredded cabbage (or use a coleslaw mix — cabbage and carrots without any sauce — that can be found in the bagged salad section of the grocery store)
  • ¼ cup low-fat shredded cheddar cheese
  • 4 six-inch low-carb whole grain tortillas


  1. Place the fillets in a non-stick pan, sprinkle with seasoning and add the water.
  2. Cover the pan and cook on medium-high heat for five minutes or until fish is cooked thoroughly.
  3. Warm tortillas in microwave for one minute.
  4. Flake the fillets.
  5. On each tortilla, spoon two ounces of the fish, ¼ cup shredded cabbage and one tablespoon shredded cheese. Top with extra salsa as desired.

Nutrition Information

Makes 2 servings

  • Calories: 400
  • Total Fat: 9 g
  • Saturated Fat: 3 g
  • Trans Fat: 0 g
  • Cholesterol: 70 g
  • Sodium: 660 mg
  • Total Carbohydrate: 38 g
  • Dietary Fiber: 22 g
  • Sugars: 3 g
  • Protein: 41 g

This article is from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to

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