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Asian Fish Tacos

Tilapia and Kale Slaw Tacos make a light and healthy weeknight meal. Toasted tortillas topped with flaky white fish fillets, kale, radicchio, carrots, daikon and sweet pineapples.
Course Main Course
Cuisine Mexican
Keyword fish tacos easy, fish tacos healthy, healthy tacos recipe
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 57 minutes
Servings 6 servings
Calories 244 kcal

Ingredients

  • flour tortillas toasted if desired

Fish:

  • 4 white fish filets (cod, sole or tilapia work well) rinsed and patted dry
  • 1 lime juices
  • 1-1/2 tablespoons soy sauce can substitute with coconut aminos or tamari
  • 1/2 tablespoon maple syrup or honey can substitute with erythritol or stevia
  • 1 teaspoon sesame oil
  • salt and pepper to taste
  • 1/2 cup pineapple chopped

Kale Slaw:

  • 1 head of kale stems removed and finely chopped
  • 1/3 cup shredded red cabbage or radicchio
  • 1/2 medium carrot peeled and cut into thin matchsticks or grated
  • 1/2 cup daikon peeled and cut into thin matchsticks (omit if you can't find)
  • 1/4 cup fresh orange juice
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon honey can substitute with erythritol or stevia
  • salt and pepper to taste

Serving Suggestions:

  • Sriracha sauce

Instructions

  1. Marinate fish with lime juice, soy sauce, maple syrup, sesame oil and salt and pepper to taste. Cover with plastic wrap and set aside for at least 30 minutes.
  2. Meanwhile, whisk together the orange juice, sesame oil, rice vinegar and honey in a large bowl. Combine with kale, cabbage, carrots, and daikon and toss until evenly coated. Season with salt and pepper to taste.
  3. For the grill: Place fish on hot grill and cook for about 4 to 5 minutes over a medium-high heat. Turn once during grilling.
  4. For the stove: Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan and cook for 3-4 minutes on each side or until desired degree of doneness.
  5. To Broil: Preheat oven to broil or 500 degrees. Broil 7 to 10 minutes until fish is lightly brown and cooked through.

  6. Fill tortilla (toast if desired) with a portion of fish and then top with pineapples and kale slaw. Top with Sriracha (optional).

Recipe Notes

A few avocado slices would work well in here too.

Nutrition Facts
Asian Fish Tacos
Amount Per Serving (1 taco)
Calories 244 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 56mg19%
Sodium 308mg13%
Potassium 707mg20%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 5g6%
Protein 26g52%
Vitamin A 6320IU126%
Vitamin C 74.2mg90%
Calcium 113mg11%
Iron 2.2mg12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.