High Protein | Weight Watchers Friendly
Crispy Seasoned Fish Tacos with Creamy Lime Slaw are exactly what you need on a busy weeknight.
These tacos are made with tilapia fillets seasoned in chili powder, smoked paprika, cumin, and garlic powder, then pan-seared until flaky and golden.
They’re topped with a creamy lime slaw made from shredded cabbage, green onions, nonfat Greek yogurt, light mayo, and a little honey.
The whole thing is served in hard yellow corn shells with fresh lime wedges on the side.
This is a High Protein meal that comes in at 27 grams of protein per serving, and it’s on the table in 30 minutes. No marinating, nothing fancy. Just good, simple food that works for a weeknight dinner or a casual get-together. Taco night has never been easier.
A large skillet is all you need to cook the fish, and a couple of mixing bowls handle the slaw and seasoning.
Why You’ll Love This Crispy Seasoned Fish Tacos with Creamy Lime Slaw
High Protein
Each serving has 27 grams of protein, making this a genuinely filling meal without being heavy.
Ready in 30 Minutes
Prep takes 20 minutes and the fish cooks in about 10. It’s a full dinner with almost no time commitment.
Simple Ingredients
Tilapia, cabbage, Greek yogurt, and a few pantry spices. Nothing hard to find or expensive.
The Slaw Does the Work
The creamy lime slaw is tangy, slightly sweet from honey, and gives every bite a contrast to the smoky seasoned fish. No extra sauces needed.
Family Friendly
The seasoning is flavorful but not spicy, so it works for everyone at the table.
Ingredient Substitutions
White Fish
Tilapia is called for, but cod, mahi-mahi, halibut, or any mild white fish will work the same way.
Greek Yogurt
Plain nonfat Greek yogurt is used in the slaw. Full-fat Greek yogurt or sour cream can be swapped in at a 1:1 ratio.
Light Mayonnaise
Regular mayonnaise works fine as a substitute. You can also use all Greek yogurt and skip the mayo entirely.
Honey
Agave syrup or a small amount of white sugar can be used in place of honey in the slaw dressing.
Green Cabbage
Pre-shredded coleslaw mix is a quick swap. Red cabbage also works and adds color.
Hard Corn Taco Shells
Soft flour or corn tortillas can be used instead if you prefer a softer taco.
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Crispy Seasoned Fish Tacos with Creamy Lime Slaw
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Fish:
- 1 pound tilapia fillets or white fish cut into 1-inch strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Creamy Lime Slaw:
- 3 cups green cabbage thinly sliced
- 2 green onions thinly sliced
- ⅓ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- kosher salt to taste
- ground black pepper to taste
For Serving:
- 8 hard yellow corn taco shells
- 1 lime cut into wedges
Instructions
- In a small bowl, add the chili powder, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper, then stir until evenly mixed.
- Place the fish strips in a bowl. Drizzle with 1 tablespoons olive oil. Sprinkle the spice blend over the fish and toss gently until evenly coated.
- Heat a large skillet over medium-high heat.
- Arrange the fish in the skillet in a single layer.
- Cook for 3 to 4 minutes then flip the fish pieces.
- Cook for 3 to 4 minutes, until lightly browned and the fish flakes easily with a fork.
- Transfer the fish to a plate.
- In a mixing bowl, add the Greek yogurt, light mayonnaise, lime juice, honey, kosher salt, and ground black pepper, then stir until smooth.
- Add the cabbage and green onions, then toss until evenly coated.
- Refrigerate the slaw until ready to serve.
- Warm the taco shells according to the package directions.
- Fill each taco shell with fish. Top with the creamy lime slaw. Serve with lime wedges on the side.
Notes
9 WW Smart Points
Tips and Tricks
Getting a Good Sear on the Fish – Pat the fish dry before seasoning. Excess moisture on the surface of the fish will cause it to steam instead of brown in the pan. Dry fillets get a better crust. Making the Slaw Ahead – The slaw can be made up to a day in advance. It actually tastes better after sitting in the fridge for an hour or more. Keep it covered until you’re ready to serve. Don’t Overcrowd the Pan – Cook the fish in a single layer with space between each piece. Overcrowding drops the pan temperature and prevents browning. Work in batches if needed. Checking for Doneness – The fish is done when it flakes easily with a fork. It should no longer look translucent in the center. Tilapia typically cooks quickly, so keep an eye on it after the 3-minute mark.Storing and Reheating
Refrigerate – Store the fish and slaw in separate airtight containers for up to 3 days. Reheat on Stovetop – Place the fish in a skillet over medium heat. Warm for 2 to 3 minutes per side until heated through. Serve – Add the slaw after reheating so it stays crunchy.Nutrition
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