Heart Healthy Fish Tacos – Cleveland Clinic

fish tacos

Need a quick meal for two that’s also low-fat and healthy? These delicious fillets are thin and flaky — and they cook up in five minutes!

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  • 2 four-ounce frozen or fresh firm, white fish fillets (think flounder, cod, snapper, tilapia)
  • 2 tablespoons taco seasoning mix labeled “less or lower sodium”
  • 1/4 cup water
  • 1 cup shredded cabbage (or use a coleslaw mix — cabbage and carrots without any sauce)
  • 1/4 cup low-fat shredded cheddar cheese
  • 4 six-inch low-carb whole grain tortillas


  1. Place the fillets in a non-stick pan, sprinkle with seasoning and add the water.
  2. Cover the pan and cook on medium-high heat for five minutes or until fish is cooked thoroughly.
  3. Warm tortillas in microwave for 1 minute (or lightly toast in oven).
  4. Flake the fillets.
  5. On each tortilla, spoon two ounces of the fish, 1/4 cup shredded cabbage and one tablespoon shredded cheese. Top with extra salsa as desired.

Nutrition information (per serving)

Makes 2 servings

Calories: 400
Total fat: 9 g
Saturated fat: 3 g
Trans fat: 0 g
Cholesterol: 70 g
Sodium: 660 mg
Total carbohydrate: 38 g
Dietary fiber: 22 g
Sugars: 3 g
Protein: 41 g

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