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Hand holding three fish tacos with cabbage slaw, shredded carrots, and lemon avocado cream sauce.
Flaky white fish, crisp cabbage slaw, and creamy lemon avocado sauce come together in these quick 30-minute tacos. They’re high in protein, full of texture, and easy to adjust with corn tortillas, high-fiber tortillas, or a taco bowl.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Keyword: fish tacos
Servings: 4
Carbohydrates:

Ingredients

Fish Tacos

  • 2 snapper fillets about 6 ounces each, thawed if frozen
  • 1 tablespoon avocado oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 small corn tortillas

Cabbage Slaw

  • 2 cups shredded green cabbage or packaged coleslaw mix
  • ½ cup shredded carrots

Lemon Avocado Cream Sauce

  • 1 large ripe avocado
  • Juice of 1 lemon about 2 tablespoons
  • ¼ cup plain Greek yogurt or plain yogurt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt

Instructions

  • Add the avocado, lemon juice, yogurt, garlic powder, cumin, and sea salt to a medium bowl. Mash and stir until smooth. Set aside.
  • Combine the shredded cabbage and carrots in a separate bowl. Leave the slaw undressed or mix in one or two spoonfuls of the avocado sauce.
  • Pat the snapper fillets dry and season both sides with salt and black pepper.
  • Heat the avocado oil in a cast-iron or heavy skillet over medium-high heat.
  • Add the fish and cook for three to five minutes on the first side. Turn carefully and cook for another three to five minutes, or until the fish is opaque, flakes easily, and reaches 145°F.
  • Transfer the fish to a plate and break it into large pieces with a fork.
  • Warm the tortillas in a dry skillet for about 20 seconds per side.
  • Divide the fish among the tortillas. Top with cabbage slaw and lemon avocado cream sauce.
  • Serve immediately.

Notes

  • Cod, tilapia, mahi-mahi, grouper, or halibut can replace the snapper.
  • Plain Greek yogurt will produce a thicker sauce than regular yogurt.
  • Add one teaspoon of water at a time if the sauce is too thick.
  • Use high-fiber tortillas, lettuce wraps, or a taco bowl to adjust the carbohydrate amount.
  • Keep the fish, slaw, sauce, and tortillas separate when storing leftovers.
  • The estimated nutrition is based on two small corn tortillas per serving.
  • Estimated nutrition per serving: 315 calories, 28 grams carbohydrate, 23 grams protein, 14 grams fat, and 6 grams fiber.


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