Sarasota's Easy Fish Tacos

Prep Time
Cook Time
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"Full of flavor; and, really easy to make. I like to think, these are a bit healthier and lighter. A simple sauteed fish, fresh slaw; and a creamy sauce - using Greek yogurt vs sour cream. Now you can use corn tortillas, flour, or a mix of whole wheat ones too. I used corn in my pic for this recipe; but, I actually prefer flour most of the time. And, the fish; use what is available, I used tilapia; but, snapper, halibut, or cod will all work equally as well. This recipe makes approximately 12 tacos (3 per person). Obviously if you want more fish in your taco; you can add extra. I find 1 fillet per person is plenty. Cooking time includes the time for the sauce and slaw to chill."

Original recipe yields 4 servings
  • SLAW


  • Serving Size: 1 (345.5 g)
  • Calories 555.8
  • Total Fat - 24.2 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 32.8 mg
  • Sodium - 1326 mg
  • Total Carbohydrate - 65.3 g
  • Dietary Fiber - 8.9 g
  • Sugars - 7.3 g
  • Protein - 21.3 g
  • Calcium - 230.4 mg
  • Iron - 5.5 mg
  • Vitamin C - 50.6 mg
  • Thiamin - 0.6 mg

Step 1

Sauce ... Add the avocado and lime juice to a small bowl; and mash until it is well combined. Then, add in the yogurt, jalapeno, and cumin. Mix until everything is incorporated and smooth. Make sure to season according to your tastes; then, cover with plastic wrap, and refrigerate for 15-30 minutes. Remember, this is my version; if you like it a bit creamier, add more yogurt. The same with the jalapeno and cumin too - adjust according to your tastes.

Step 2

Slaw ... Add all the ingredients to a small bowl and toss to combine. Again, adjust according to your tastes. More or less lime juice; or, more or less vinegar. Wrap with plastic wrap as well; and, refrigerate 15-30 minutes. Actually; the slaw can be made a few hours in advance if needed.

Step 3

Fish ... First set the fish on the counter to take the chill off. Then, season both sides with a citrus based seasoning - I used Mrs Dash (salt free); but, there are many brands available. Also, a bit of salt and pepper.

Step 4

Saute ... Bring the pan up to medium high heat and add enough oil to just lightly coat the pan; you could also use a non stick spray if using a non-stick pan. Tilapia or any thin cut fish, only takes minutes to cook. Just a couple of minutes on the first side to get it golden brown; flip and finish. Like I said, just a few minutes. Obviously, a thicker fish will take longer. Once the fish is done; transfer to a plate and cover to keep warm.

Step 5

Tortillas ... I prefer flour; but, I have used corn as well (the 5-6" size). Then, wrap about 5 tortillas in a damp paper towel and microwave on 30% power for 20-30 seconds and flip. Same on the other side. Just enough to warm them up; but, NOT hot. The time can vary, depending on your microwave. You can also wrap them in foil in a low temp oven too, but why. And, you can heat them on a grill too. The heat will just make them pliable; so, they don't tear.

Step 6

Finish, Eat, and Serve! ... Smear some of the sauce on each tortilla in the center, add the fish (which I just broke up using a fork); and, top with the slaw. Make sure to use a slotted spoon, so you don't get extra liquid. Done!

Step 7

You could always add olives, tomatoes, or anything else you like; but, for me ... they are perfect as is. ENJOY!

Tips & Variations

No special items needed.



Made using fresh cod pieces. I used the slaw mix also, but made a different topping. Fish fried up really great and the coleslaw was delicious. A great choice for a Cinco de Mayo celebration!

review by:
(6 May 2019)