Baked Fish Tacos

Fish tacos, a staple in California, are making their way to restaurants and homes across the country.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 4


  • 1⁄4 cup mayonnaise
  • 1⁄2 cup plain yogurt
  • 1⁄4 cup onion, chopped
  • 2 Tbsp. jalapeño pepper, minced
  • 2 tsp. fresh cilantro, minced
  • 2 cups packaged coleslaw mix
  • 1⁄4 cup fresh lime juice
  • 1 clove garlic, minced
  • 1 Tbsp. canola oil
  • 1 lb. tilapia fillets
  • 4 whole-wheat tortillas (6 inches)


  • In medium bowl, whisk together mayonnaise, yogurt, onion, jalapeño, and cilantro. Stir in shredded cabbage; chill.
  • In separate bowl, combine lime juice, garlic, and canola oil to make a marinade for fish. Pour over fish; cover and refrigerate at least 1 hour.
  • Place fish on aluminum-lined grill (spray aluminum with cooking spray); cook 6 to 7 minutes on each side, until fish is tender and beginning to flake.
  • While fish is cooking, loosely wrap whole-wheat tortilla in large piece of aluminum foil to heat.
  • To assemble tacos, cut fish into strips; divide into 4 portions. Place strips in center of each heated tortilla. Top with coleslaw mixture. Add fresh ground pepper, if desired.