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Fantastic Fish Tacos Recipe

Fantastic Fish Tacos Recipe

Searching for a lighter substitute to traditional fried fish tacos, I came up with this entree. It's been a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1/2 cup fat-free mayonnaise
  • 1 tablespoon lime juice
  • 2 teaspoons fat-free milk
  • 1/3 cup dry bread crumbs
  • 2 tablespoons salt-free lemon-pepper seasoning
  • 1 large egg
  • 1 teaspoon water
  • 1 pound mahi mahi or cod fillets, cut into 1-inch strips
  • 4 corn tortillas (6 inches), warmed
  • 1 cup coleslaw mix
  • 2 medium tomatoes, chopped
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1 tablespoon minced fresh cilantro


  • 1. For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
  • 2. In a shallow bowl, mix bread crumbs and lemon-pepper seasoning. In another shallow bowl, whisk egg and water. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.
  • 3. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; cook 2-4 minutes on each side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce. Yield: 4 servings.

Nutritional Facts

1 taco: 321 calories, 10g fat (5g saturated fat), 148mg cholesterol, 632mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 34g protein Diabetic Exchanges:2 starch, 4 lean meat

Reviews for Fantastic Fish Tacos

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Reviewed Aug. 3, 2015

"Hubble and I will have this again"

Reviewed Mar. 30, 2015

"This is the long and messy way to cook fish. Alternately, I prefer to broil / bake at 450 deg F to achieve the same flavor for taco. The frying was difficult to control and my children did not care for it."

Reviewed Jul. 10, 2014

"My husband and I loved these! I've been looking for a great fish taco recipe and I have found a winner!"

Reviewed Jun. 10, 2014

"My 6 year old helped me make these last night and they were wonderful! We used Mrs. Dash Garlic and Herb seasoning since I'm not a lemon-pepper fan and we mixed in 1/2 panko 1/2 breadcrumbs. Very good, will definitely make again!"

Reviewed May. 2, 2014

"I made these with Lake Erie perch and they were delicious. My whole family loved them. It is definitely a keeper."

Reviewed Mar. 14, 2014

"Love these. I mixed the coleslaw in the sauce and let it sit , much better."

Reviewed Dec. 8, 2012

"Delicious! I served these with the Pineapple Salsa and tortilla chips on the same page."

Reviewed Apr. 4, 2011

"My family really likes these tacos. I used broccoli slaw rather than coleslaw mix."

Reviewed Mar. 3, 2011

"Way too lemon pepper. We didn't care for the flavour at all. My husband's finished the meal and said "hmmm, there's not too many things I don't like.""

Reviewed Dec. 30, 2010

"Family favorite! We've made this recipe dozens of times. Healthy and delicious. Sometimes I will place the breaded fish on a baking sheet and bake at 400 until the fish is cooked. It gives me time to assemble the rest of the ingredients while the fish is baking."

Reviewed Sep. 21, 2008

"I love these tacos! My boyfriend used to live in California and would eat fish tacos all the time. He missed them, so I found this recipe with both love!"

Reviewed Sep. 9, 2008

"i've made these using frozen fish stick and flour tortillas and they are great."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.