FishHealthyLatinMain DishMexicanUnder 30 Minutes

Skinny Baja Fish Tacos

This Skinny Baja Fish Tacos recipe is a delicious low calorie fish tacos recipe with mango salsa, seasoned white fish, broccoli slaw and Greek yogurt.

This Skinny Baja Fish Tacos recipe is a delicious low calorie fish tacos recipe with mango salsa, seasoned white fish, broccoli slaw and Greek yogurt.

I realize that this time of year it makes much more sense to be cooking things with pumpkin and apples, but I just have to share this Skinny Baja Fish Taco recipe with you.

I just never get sick of fresh, bright flavors and I’ll be darned if I let the weather get me down!

You’ll never guess that these tacos are low in calories, because they are BIG on flavor.

The mango fruit salsa adds a wonderful sweet-and-spicy flavor to these low cal fish tacos and pairs wonderfully with the smokiness of the fish.

If you can’t find fresh mango, feel free to use the canned/jarred variety (rinse off the syrup!) or grab a bag from the freezer aisle.

I used fresh mango for these Baja style fish tacos, because I get to use my handy mango tool that I just love so much!

This Skinny Baja Tacos recipe is a delicious low calorie fish tacos recipe with mango salsa, seasoned white fish, broccoli slaw and Greek yogurt.

This healthy Baja fish taco recipe calls for canned Chipotle Peppers in Adobo Sauce, which can be found on the Hispanic foods aisle.

When I open a can to just use one or two of the peppers, I like to save the rest by laying them out on a piece of Press ‘n Seal wrap, placing another piece of wrap on the top, then using my fingers to draw a grid on the wrap and seal the extra peppers into little individual pockets.

I freeze the sheet of peppers, then just cut them out one by one when I need them.

These peppers can get pretty hot, so just use two to make the salsa and you should be good to go.

This Skinny Tacos Baja recipe is a delicious low calorie fish tacos recipe with mango salsa, seasoned white fish, broccoli slaw and Greek yogurt.

I used Tilapia (I know, I’m totally obsessed!) here but you could use any type of firm white fish you like.

Simply dust the fish with dry rub mixture of chili powder, salt, and pepper, then fry in a pan for a few minutes per side until cooked through.

This Baja Style Fish Tacos recipe is a delicious low calorie fish tacos recipe with mango salsa, seasoned white fish, broccoli slaw and Greek yogurt.

Break it up into small pieces and divide it among eight corn tortillas. Top with the broccoli slaw, fruit slaw, and Greek yogurt, then serve with lime wedges.

The husband completely scarfed these skinny fish tacos down.

I’ve listed a serving as 2 Baja tacos, but it’s realistically more like 4 tacos for the husband, 2 tacos for me, and 2 tacos for a late night snack (also for the husband).

Enjoy!

This Skinny Baja Fish Tacos recipe is a delicious low calorie fish tacos recipe with mango salsa, seasoned white fish, broccoli slaw and Greek yogurt.

 

This Skinny Baja Fish Tacos recipe is a delicious low calorie fish tacos recipe with mango salsa, seasoned white fish, broccoli slaw and Greek yogurt.

Skinny Baja Fish Tacos Recipe

This Skinny Baja Fish Tacos recipe is a delicious low calorie fish tacos recipe with mango salsa, seasoned white fish, broccoli slaw and Greek yogurt.
5 from 1 vote
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Course: Main Dish
Cuisine: Mexican
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4
Calories: 395kcal
Author: The Wanderlust Kitchen
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Ingredients

For the Fruit Salsa
  • 1 1/2 c. finely chopped mango
  • 2 chipotle peppers in adobo sauce - finely chopped
  • 2 Tbsp chopped cilantro
  • 1 Tbsp. honey
  • 1 tsp. lime zest
  • 1 Tbsp. lime juice
For the Fish
  • 1 1/2 tsp. chili powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 lbs. white fish fillets - tilapia, halibut, cod
For the Tacos
  • 8 corn tortillas
  • 1/2 c. broccoli slaw
  • 1 c. plain Greek yogurt
  • Lime wedges for serving

Instructions

  • Mix together fruit salsa ingredients. Set aside.
  • Mix together chili powder, salt, and black pepper in a small bowl. Sprinkle on both sides of the fish fillets.
  • Heat 2 tbsp. oil in large skillet over medium heat. Add half of the fish. Fry the fish for 2-3 minutes per side, until opaque and cooked through. Remove from the pan and keep warm. Repeat with remaining fish.
  • Use a fork to break the fish up into small pieces and divide it among 8 tortillas. Divide the broccoli slaw, fruit salsa, and plain Greek yogurt evenly among the 8 tacos. Serve with lime wedges.
Nutrition Facts
Skinny Baja Fish Tacos Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
395
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Cholesterol
 
163
mg
54
%
Sodium
 
430
mg
19
%
Carbohydrates
 
41
g
14
%
Fiber
 
5
g
21
%
Sugar
 
16
g
18
%
Protein
 
50
g
100
%
* Percent Daily Values are based on a 2000 calorie diet.
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About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. My boyfriend and I just made these tonight for dinner because we were looking for a healthy fish recipe…and they were delicious! I loved the Greek yogurt as a substitute for sour cream. We bought low carb/high fiber tortillas to up the health factor, and also made a simple guacamole as an extra topping.

    Pleasantly filling and fresh. Will definitely be making them again 🙂

  2. Found your recipe featured on Tasty Kitchen….this looks absolutely amazing and a dinner that my husband and I would love! Bookmarking this recipe 🙂 The salsa sounds fantastic!!!

    1. Thank you so much for the kind words! Developing recipes that are husband-friendly can be quite challenging 🙂

  3. That fruit salsa sounds amazing! I use a lot of chipotle peppers in adobo sauce when I cook, but that’s probably because they are so common and easy to find here 🙂

    And I’m with you on the Tilapia thing – definitely my favorite white fish (especially for tacos!)

    1. I love chipotle peppers, but I made the mistake of tasting the adobo sauce but not the peppers themselves before adding a TON into a crockpot concoction once. It was so hot we couldn’t even eat it!