Fish tacos

Fish Tacos

Fish Tacos

Serves 3
Prep time 20 minutes
Cook time 8 minutes
Total time 28 minutes
fish tacos


  • 3 tablespoons lime juice
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 3 4 oz swai fillets
  • 9 corn tortillas
  • 1 1/2 cup cabbage or coleslaw mix
  • 1 roma tomato (diced)
  • 3 tablespoons low-fat sour cream
  • 3 tablespoons avocado (mashed)
  • dash garlic powder (to taste)
  • dash chili powder (to taste)
  • dash salt (to taste)


1. Combine the lime juice, garlic powder, ground cumin, chili powder, and salt in a shallow dish. Add the fish, turning to coat both sides. Let marinade in the refrigerator for at least 5 minutes.
2. Combine all of the ingredients for the avocado cream in a small bowl and refrigerate until ready to serve.
3. Cook fish in a non-stick skillet sprayed with cooking spray over medium heat for about 5 minutes, flip and cook an additional 3 or 4 minutes or until the fish is cooked through.
4. While the fish is cooking heat a small non-stick skillet over medium heat and warm tortillas about a minute or so on each side. (I warm them one at a time, spraying both sides with cooking spray, this helps them not be too dry.) You could also wrap them in aluminum foil and place them in a warm oven.
5. Spread your tortillas with avocado cream. Break fish in small pieces and divide among the tortillas. Top with cabbage and tomatoes.


The original recipe uses tilapia, but I prefer to use swai. I get it at Walmart in the freezer section by the seafood. The original recipe grills the fish, since I am not too good grilling something as delicate as fish, I cook it in a non-stick skillet. Perhaps one of these days I will do it on my grill pan.

I also switched out fat-free sour cream for low-fat sour cream because I like it better.

The original recipe only made two tacos each, but I find that if I over-stuff them the tortillas fall apart, so I make three tacos each because I increased the recipe 50% to feed three of us (and I figured the nutritional information this way) .


I used to warm corn tortillas in a skillet of canola oil but have changed to non-stick cooking spray to be healthier. There are other ways to warm them, like in the oven wrapped in foil or in the microwave, but they come out too dry for my liking if I don’t use something to moisten them up.