On a dusty stretch of the road between Rosarito and Ensenada in Baja California, there’s a taco stand called Mariscos la Alegría that changed the way I think about fish tacos.
This family-operated gem specializes in seafood and for the fish tacos, they press out fresh corn and flour tortillas to order and grill and fry thick strips of cod.
Condiments line the counter and offer a choice of shredded cabbage, pico de gallo, pickled onions, Mexican créma (which is like sour cream), wedges of small Mexican limes, and an array of hot sauces.
But it’s a four-hour drive from my home in Los Angeles to Mariscos la Alegría, so I have learned to make my own version to hold me over in between trips south of the border.
This recipe for Healthy Fish Tacos captures all of the fresh flavors of a true Baja-style fish taco. Cod is lightly seasoned with salt and grilled (or broiled) until moist and flaky. Fish cooks quickly, so keep an eye on it until it’s done to your liking.
For these, I use sprouted, whole-grain tortillas that I warm on a flat pan. I then top them with shredded green cabbage, a fresh pico de gallo salsa, and a lighter version of créma made with yogurt and lime juice. A squeeze of lime is the finishing touch.
Watch the video below to see how they’re made!
Healthy Fish Tacos
- 2 Tbsp. reduced-fat (2%) plain yogurt
- 3 Tbsp. fresh lime juice divided use
- 3 Tbsp. finely chopped cilantro divided use
- 1 medium tomato chopped
- ½ medium onion chopped
- 1 medium jalapeño seeds and veins removed, chopped (optional)
- 1 lb. white fish (like cod, halibut, or mahi mahi), washed, patted dry
- sea salt (or Himalayan salt) (to taste; optional)
- 4 (6-inch) whole-wheat tortillas, warm
- 1 cup shredded cabbage
- 4 lime wedges (for garnish; optional)
Preheat grill or broiler on high.
To make yogurt sauce, combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
To make salsa, combine tomato, onion, jalapeño (if desired), and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
Season fish with salt if desired.
Grill or broil fish for 4 to 5 minutes on each side, or until fish flakes easily when tested with a fork.
Evenly top tortillas with fish, cabbage, and remaining 1 Tbsp. cilantro. Drizzle with remaining 1 Tbsp. lime juice, and yogurt sauce; garnish with lime wedges. Serve with salsa.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Add a side salad or veggies to make a great lunch option. Replace the tortilla with veggies for dinner.
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