Easy and Healthy Fish Tacos Recipe with crispy fish, greens and the best crema with yogurt to keep energy in taking a look at. Spicy, creamy and higher than any food truck.

Ingredients
Fish Tacos:
- 1 lb any firm white fish (I used cod), cut into 1″ cubes
- 1/2 cup any flour (I used almond flour)
- 2 tsp taco seasoning
- 1 tsp garlic powder
- 1 tsp cornstarch
- 1/4 tsp salt
- Ground black pepper, to taste
- 2 tbsp avocado or coconut oil, for frying (or whatever you use)
- 9 corn tortillas
Fish Taco Sauce:
- 1/2 cup plain yogurt, 2%+ fat
- 1/4 cup mayo (I use avocado oil)
- 1 lime, juice of
- 1/2 tsp taco seasoning
- 1/4 tsp salt
- Pinch of cayenne
- Ground black pepper, to taste
Fish Taco Toppings:
- Cabbage
- Tomato
- Avocado
- Red onion
- Cilantro
Instructions
- Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt, and pepper. Stir and set aside.
- Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
- Toppings: Chop and prepare the toppings.
- To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don’t overcook. Do not overcrowd the skillet – helps to keep fish crispy. Remove onto a plate.
- To assemble tacos: Warm tortillas in a cast-iron skillet on high heat for 10 seconds per side and pressing on with a spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce. Serve immediately.
Store: Refrigerate leftover cooked fish, sauce and toppings covered or in a container for up to 24 hours. Fish is most crispy right after cooking.
Make-Ahead: You can chop toppings and make the sauce up to 2 days in advance. Refrigerate separately. You can also mix and store in a dry place flour with spices that you will use for dredging.
Notes
You can use any firm white fish or salmon. I do not use tilapia because it is farmed fish.
Flour that will work is almond flour or almond meal, regular white or whole wheat flour, spelled flour, gluten-free flour or even breadcrumbs.
Do not use 0% yogurt because the sauce will lack flavor.
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