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Fish tacos with cabbage slaw

Tilapia Fish Tacos with Avocado and Peach Salsa

  • Author: Krista
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Mexican


  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt divided
  • 1 pound flaky white fish fillet such as tilapia or halibut
  • 1 cup plain low-fat yogurt
  • 3 tablespoons chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon reduced-fat mayonnaise
  • 1 1/2 cups shredded cabbage
  • 1/4 cup shredded carrot
  • 1/4 cup red onion – finely chopped
  • 1/2 cup peach salsa
  • 8 (6-inch) flour or corn tortillas
  • 1 avocado sliced
  • 1/4 cup shredded cheese


  1. Combine the salt (1/4), cumin, chile and garlic powder in a small bowl then sprinkle the mixture evenly over the fish. Coat a large nonstick skillet with nonstick spray and set over medium-high heat. Add the fish and cook until opaque in the center, about 4 minutes per side. Set the fish aside to cool for a few minutes, then flake it into pieces with a fork.
  2. Meanwhile, stir the yogurt, cilantro, lime juice salt (1/4), and mayonnaise together in a medium bowl
  3. Add the cabbage and shredded carrot and toss to combine.
  4. Warm the tortillas in the microwave according to the package directions, about 15 seconds.
  5. Divide the fish and cabbage evenly among the tortillas. Top with cheese and red onion, serve with the salsa on the side.

Keywords: Tilapia Fish Tacos with Avocado and Peach Salsa