Low Sodium Fish Tacos
Elevate your taco night with these flavorful Low Sodium Fish Tacos, a heart-healthy twist on a beloved classic. Made with tender, marinated white fish fillets infused with zesty lime juice, garlic, and aromatic spices like cumin and chili powder, these tacos pack a punch of bold flavor—no extra salt needed. Topped with a vibrant mix of crisp shredded cabbage, creamy avocado, bright cilantro, crunchy radishes, and tangy low sodium salsa, every bite is a refreshing delight. A dollop of plain Greek yogurt adds a creamy finish, all nestled in warm, lightly toasted corn tortillas. Ready in just 30 minutes, this quick and easy recipe is perfect for busy weeknights or casual gatherings, delivering fresh and wholesome goodness straight to your table. Whether you're on a low sodium diet or simply looking for a healthier taco option, these fish tacos are sure to impress!
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Ingredients
- 1 pound white fish fillets
- 3 tablespoons lime juice
- 2 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 8 corn tortillas
- 2 cups fresh cabbage, shredded
- 1 avocado, diced
- 0.25 cup fresh cilantro, chopped
- 3 radishes, thinly sliced
- 0.5 cup low sodium salsa
- 0.5 cup plain Greek yogurt
Directions
Step 1
Start by preparing the marinade for the fish: In a shallow dish, combine lime juice, minced garlic, ground cumin, chili powder, and black pepper.
Step 2
Place the fish fillets in the marinade, making sure they're fully coated. Cover and refrigerate for at least 15 minutes, or up to 30 minutes.
Step 3
While the fish is marinating, prepare the toppings: shred the cabbage, dice the avocado, chop the cilantro, and slice the radishes.
Step 4
Preheat a large skillet over medium-high heat and add olive oil.
Step 5
Remove the fish from the marinade and place it in the skillet. Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
Step 6
While the fish is cooking, heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until warmed and slightly charred.
Step 7
Once the fish is cooked, break it into bite-sized pieces.
Step 8
Assemble the tacos by evenly distributing the fish among the tortillas. Top with cabbage, avocado, cilantro, radish slices, and a spoonful of low sodium salsa and Greek yogurt.
Step 9
Serve the fish tacos immediately and enjoy!
Nutrition Facts
| Serving size | (1810.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2087.6 |
| Total Fat 72.2g | 0% |
| Saturated Fat 12.1g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 239.0mg | 0% |
| Sodium 685.5mg | 0% |
| Total Carbohydrate 231.5g | 0% |
| Dietary Fiber 49.6g | 0% |
| Total Sugars 24.2g | |
| Protein 136.7g | 0% |
| Vitamin D 907.2IU | 0% |
| Calcium 688.7mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 4416.9mg | 0% |
Source of Calories