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healthy fish tacos

Healthy Fish Tacos

Author: Heidi Boortz
Servings : 4


  • 4 tilapia filet or other firm white fish, 4 oz each
  • 1/4 cup juice from jalapeno jar
  • 1/2 cup avocado oil divided
  • 3/4 cup cilantro chopped, divided
  • 2 tsp bottled minced garlic
  • 1/4 cup sour cream
  • 2 Tbsp lime juice
  • kosher salt
  • pepper
  • 1/2 head red cabbage small, shredded
  • 4 green onion thinly sliced
  • 1 Tbsp pickled jalapeno slices diced
  • 8 corn tortilla


  • Combine 1/4 c. jalepeno juice, 1/4 c. avocado oil, 2 Tbsp. cilantro, 2 tsp. garlic, and 1 lb tilapia in a gallon sized zip top bag. Marinate at least one hour, or for as long as overnight.
  • Combine shredded cabbage, sour cream, lime juice, salt, pepper, 1 Tbsp. chopped jalepenos, and green onions in a small bowl. Stir until well combined. Set aside.
  • In a large skillet, heat remaining avocado oil. Add marinated fish. Cook 4-6 minutes, stirring frequently, or until fish is opaque and cooked through. Add fish, cabbage slaw, and any remaining cilantro to corn tortillas.
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