Low Sodium Baja Fish Tacos

Dive into the vibrant, bold flavors of these Low Sodium Baja Fish Tacos, a healthier twist on a coastal favorite that's packed with zest and texture. Perfect for heart-conscious eaters, this recipe swaps out traditional high-sodium seasonings for a flavorful blend of smoked paprika, cumin, garlic powder, and fresh lime juice, allowing the natural taste of tender grilled white fish (such as cod or tilapia) to shine. Each warm corn tortilla is loaded with flaky fish, a crisp slaw made of shredded cabbage, carrot, and jalapeño, and topped with creamy avocado slices, peppery radishes, and a dollop of tangy nonfat Greek yogurt. Ready in just 30 minutes, these tacos are ideal for a quick, wholesome dinner or a fun meal to impress guests. Serve with lime wedges on the side for a refreshing burst of brightness that ties it all together.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound white fish fillets (such as cod or tilapia)
• 2 tablespoons olive oil
• 2 tablespoons lime juice, freshly squeezed
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cumin
• 8 pieces corn tortillas
• 1 cup cabbage, shredded
• 1 medium carrot, grated
• 0.25 cup cilantro, chopped
• 0.5 cup nonfat Greek yogurt
• 1 small jalapeño, finely chopped
• 1 medium avocado, sliced
• 3 pieces radishes, thinly sliced
• 1 piece lime, cut into wedges

Directions

Step 1

Preheat the grill or a grill pan over medium-high heat.

Step 2

Rinse and pat dry the fish fillets. In a small bowl, whisk together olive oil, lime juice, black pepper, garlic powder, smoked paprika, and cumin.

Step 3

Brush the fish fillets with the prepared seasoning mix on both sides.

Step 4

Grill the fish for 3-4 minutes on each side or until cooked through and the fish flakes easily with a fork.

Step 5

While the fish is cooking, warm the corn tortillas either on the grill for about 30 seconds each side or in a skillet over medium heat.

Step 6

In a medium bowl, combine shredded cabbage, grated carrot, and chopped cilantro. Add the jalapeño and half of the Greek yogurt, mixing well to combine.

Step 7

Once the fish is done, transfer it to a plate and break it into large chunks.

Step 8

Assemble the tacos by placing a portion of the fish on each tortilla followed by a generous helping of the cabbage mixture.

Step 9

Top with sliced avocado, radishes, and dollops of the remaining Greek yogurt.

Step 10

Serve with lime wedges on the side for an extra squeeze of freshness.

Nutrition Facts

Serving size	(1526.9g)

Amount per serving	% Daily Value*
Calories	2029.0

Total Fat 69.6g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 279.4mg	0%
Sodium 509.0mg	0%
Total Carbohydrate 219.9g	0%
Dietary Fiber 45.7g	0%
Total Sugars 18.3g
Protein 142.9g	0%

Vitamin D 907.2IU	0%
Calcium 597.4mg	0%
Iron 11.8mg	0%
Potassium 3673.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 27.5%

Carbs: 42.3%