These Summer Fish Tacos are Absolutely Scrumptious!
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Summer Fish Tacos

These light and fresh fish tacos are loaded with the Summer flavors that you love!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 4 people
Calories: 452kcal


  • 2 roma tomatoes diced small
  • 1 red onion diced small
  • 1 poblano pepper minced
  • 1 lime juiced
  • 1/2 cup fresh cilantro roughly chopped
  • 4 fillets tilapia
  • 1 tablespoon taco seasoning
  • 1 tablespoon olive oil
  • 1 cup corn kernels
  • 8 small flour tortillas (use corn tortillas for a gluten-free option)
  • 2 cups green cabbage shredded
  • 1/4 cup plain fat free Greek yogurt


  • In a mixing bowl, combine the tomatoes, onion, poblano pepper, half the lime juice, and half the cilantro. Mix well and set a side.
  • Season the tilapia with the taco seasoning. Heat half the olive oil in a saute pan on medium high heat. Once hot, add the fillets and cook about 4 to 5 minutes per side or until cooked through.
  • Once cooked, carefully break the tilapia into pieces. Drizzle remaining lime juice on top. Set aside.
  • In a second pan, heat the remaining olive oil on high heat. Once hot add the corn and cook just until the corn begins to char. Remove from heat.
  • Lay the tortillas on a flat surface. First, place the cooked fish inside each. Top with the tomato mixture followed by the charred corn, green cabbage, and remaining cilantro. Last, finish with a dollop of the Greek yogurt.


Serving: 2tacos | Calories: 452kcal | Carbohydrates: 48g | Protein: 43g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 642mg | Potassium: 932mg | Fiber: 5g | Sugar: 9g | Vitamin A: 615IU | Vitamin C: 49mg | Calcium: 126mg | Iron: 4mg