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Spicy Fish Tacos with Fresh Lime Sauce


Taco-seasoned fish fillets with crunchy cabbage and lime-yogurt dressing. One crunchy bite will have you wanting more!

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Rate this recipe 4.6/5 (16 Votes)


  • 1 pound white fish fillets, such as tilapia or catfish
  • 2 tablespoons Old El Paso® taco seasoning mix (from 1 ounce package)
  • 1 tablespoon olive oil or butter
  • 1 box (4.6 ounce) Old El Paso® taco shells
  • 1 (6 ounce) container Yoplait® Greek Fat Free plain yogurt
  • 1/2 - 1 grated lime peel
  • 1 teaspoon lime juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 4 cups coleslaw mix (shredded cabbage and carrots), from 16 ounce bag
  • 2 tablespoons chopped fresh cilantro
  • 1 small jalapeno chile, seeded, finely chopped
  • 1 medium tomato, seeded, diced


Servings 5
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

Sprinkle both sides of fish fillets with taco seasoning mix. Heat oil in 12-inch skillet until hot. Cook fish in oil 6 to 8 minutes over medium heat, turning once, until fish flakes easily with fork. Cut into bite-size chunks.

Meanwhile, heat taco shells as directed on box.

In large bowl, mix yogurt, lime peel, lime juice, sugar, and salt. Stir in coleslaw mix, cilantro, and jalapeno. Let stand 5 minutes.

Spoon slightly less than 1/4 cup fish chunks and 1/4 cup coleslaw mixture into each taco shell; top each with about 1 tablespoon tomato.


When chopping the jalapeno chile, wear gloves to prevent skin irritation from the oils.

You can omit the jalapeno if you have kids that don't want their tacos so spicy.

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