Healthy Fish Tacos with Island Slaw and Baja Cream Sauce

Fish tacos are a popular treat in Baja California, Mexico from wherein the dish made its way into San Diego and factors similarly north. I love fish tacos. More regularly than no longer, it’s what I order when we devour at a Mexican restaurant.

Healthy Fish Tacos with Island Slaw and Baja Cream Sauce
Healthy Fish Tacos with Island Slaw and Baja Cream Sauce


  • 1½ lbs. cod, snapper, tilapia, or any firm-fleshed white fish
  • 8 small corn tortillas
  • 1 cup buttermilk
  • ½ tsp. cumin
  • ½ tsp. ground coriander
  • ½ tsp. dried oregano
  • 1 tsp. salt
  • panko bread crumbs 
  • additional salt and pepper to taste
  1. Cut fish fillets into 3-ounce pieces. 
  2. Combine buttermilk, cumin, coriander, oregano, and 1 teaspoon salt in a baking pan.
  3. Toss fish in buttermilk mixture, cover and place in the refrigerator to marinate for 1 to 3 hours, turning occasionally.
  4. Place about a cup of panko in a shallow bowl or pie plate and season with salt and pepper to taste.
  5. Remove fish from marinade and roll in panko bread crumbs.
  6. Arrange in a single layer on a baking sheet.
  7. Spray lightly with Pam.
  8. Bake at 350ºF for 30 minutes or until golden brown.


  • ½ small head of cabbage, finely shredded
  • 2 tbsp. light mayonnaise
  • juice of half a lime
  • 2 tbsp. minced cilantro leaves
  • ¼ tsp. salt
  1. Toss all ingredients together in a large bowl.
  2. Place in refrigerator until ready to use.


  • ½ cup light mayonnaise
  • ½ cup fat-free sour cream
  • juice of 1 lime
  • 1 large clove garlic, minced
  • ¼ cup lightly packed cilantro leaves, minced
  • 2 tsp. sriracha sauce (add more if you want it spicier)
  • ½ tsp. salt
  • ¼ tsp. pepper
  1. Whisk all ingredients together in a small bowl until well blended.


  1. Steam tortillas or wrap them in a damp cloth or paper towel and microwave for 10 to 15 seconds.
  2. Place a bed of slaw down the center of a tortilla.
  3. Top with a piece of fish.
  4. Drizzle with cream sauce.
  5. Fold tortilla over and serve with rice, beans or salsa on the side.

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