Sweet & Spicy Fish Tacos


I’m one of those people that could eat seafood every day, it doesn’t matter whether it’s fish, shrimp, sushi, crab, or calamari–I’m not picky in that department. It’s one of the many reasons why I’m super excited to be going on a trip to Seattle in a few short weeks. I will be documenting my seafood pics like you would expect any instagram happy food blogger to be.


I’m always surprised when I hear someone say they hate all seafood. While I completely understand some people not liking canned tuna or other “fishy” types of seafood, there are several extremely mild tasting options like tilapia or cod that should be given a fair chance on the palate. The beauty of a fish taco is that all the great tasting flavors of the slaw and sauce are a complement to the fish, so you never feel like the fish taste is overpowering the meal.¬†Plus, this is one of the simplest fish taco recipes you’ll find; I made sure it fit my #HealthyInUnder30 criteria. So you won’t be in the kitchen for very long before you are enjoying these flavorful tacos.


This sweet and spicy fish taco recipe is so speedy because it uses pre-cut broccoli slaw, which you can buy in the fresh produce section of the grocery next to the salad mixes. I also used canned diced pineapple to save time, but feel free to use fresh if you have the time to cut it (nothing beats fresh pineapple)! The only time you need your knife is to cut a lime into wedges, and possibly again if you want to top your tacos with diced avocado.



{Sweet & Spicy Fish Tacos}

You can prepare these tacos in 30 minutes, and it’ll taste like you slaved away for hours! The sweet pineapple pairs great with the chipotle sauce and fish. Buying bagged broccoli slaw saves time and adds a good dose of veggies.

fish tacos_vert


Servings:5 -2 tacos each



10 count of taco sized whole wheat tortillas

1 1/2 lbs whitefish like tilapia or cod

1 tbsp olive oil

1 12 oz bag of broccoli slaw

1 20 oz can pineapple chunks, drained

1 5.3 oz container plain Greek yogurt

1/2 tsp garlic powder

1/2 tsp salt

1 1/2 tsp dried cilantro

2 tsp chipotle seasoning, divided

1 lime


Optional add-ins: topped with diced avocado



Heat a skillet pan over medium heat with 1 tbsp olive oil. Depending on thickness of the fish, cook about 4 minutes on each side, or until fish is cooked through and flakes easily with a fork. Season with 1 tsp of chipotle seasoning. You can use more if you want more spice.

While the fish cooks; In a medium-sized bowl combine broccoli slaw, drained pineapple chunks, and 1 tsp chipotle seasoning; mix together; set aside.

In a small bowl combine yogurt, garlic powder, salt, and cilantro; set aside.

To assemble tacos: spread a dollop of the yogurt mixture, a handful of broccoli pineapple slaw, and fish evenly into tacos, then squeeze a little lime juice over the taco. Top with optional diced avocado.



Nutrition info per serving (not including cheese or yogurt): 480 cal, 10 g fat (2 g sat), 58 g carb, 36 g protein, 5 g fiber




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