Fish tacos

Mexican tacos with grilled fish, crunchy cabbage and a lime sauce. Fresh, colourful and high in protein, they make a light, sociable meal in the style of Baja California street food.

Preparation: 20 min  |  Cooking: 10 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 485 kcal · 36 g protein · 53 g carbohydrate · 13 g fat

Ingredients

• 500 g of cod
• 8 corn tortillas
• 200 g of red cabbage
• 1 avocado
• 2 limes
• 1 bunch of coriander
• 1 tsp of paprika

Method

1. Season the fish with paprika, grill it and flake it.
2. Finely slice the red cabbage and make a yoghurt and lime sauce.
3. Warm the tortillas.
4. Fill with the fish, cabbage, avocado, coriander and sauce.

Nutritional benefits

Cod provides lean protein, red cabbage adds fibre and antioxidants, and avocado supplies good fats. Corn tortillas are naturally gluten-free. With the fish grilled rather than fried, these tacos make a complete, fresh and light meal, much healthier than the breaded versions.

Variations and substitutions

• Use prawns or salmon.
• Add mango for a touch of sweetness.
• Spice them up with chilli or jalapeños.
• Serve with fresh salsa.

Storage and preparing ahead

The components keep for 1 day when stored separately; assemble just before serving.

💡 Good to know

Warm the tortillas for a few seconds in a dry frying pan: they become soft and fragrant, never brittle.

Read also

Discover more high-protein recipes · healthy & balanced recipes · dairy-free recipes.

The foods in this recipe: cod · corn tortillas · red cabbage · avocado.

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