• Hands-on Time

    15 min

  • Total Time

    20 min

  • Difficulty

    Not Too Tricky

  • Servings

    4 Tacos

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Making It Count When “Eating for Two” + Recipe: Baked Fish Tacos


Baked Fish Tacos

  • 1-2 fish filets, like tilapia or salmon (fresh or frozen, defrosted)
  • Extra virgin olive oil (just a drizzle)
  • Juice from a fresh lime
  • Dash of salt and black pepper
  • 4 tortillas
  • Fresh cilantro

Avocado Fruit Salsa

  • Juice and zest of 1 lime
  • 1 ripe avocado, quartered, peeled and diced
  • ¼ red onion, diced
  • About 1 cup of fresh or frozen strawberries, chopped

Lime Yogurt Sauce

  • About ½ cup of fat-free Greek yogurt*
  • Juice and zest of 1 lime
  • Sriracha sauce, to taste


Baked Fish Tacos

Preheat oven to 375° F.

Drizzle the fish filets with a little olive oil, fresh lime juice, salt and pepper and bake for about 15 minutes or until the fish meat easily flakes away with a fork.

While the fish is cooking, prepare the Avocado Fruit Salsa and Lime Yogurt Sauce.

Heat the tortillas in the oven for a couple minutes.

Once the fish is cooked, cut into taco-sized filets and build your tacos. Before eating, top each taco with a heaping helping of fresh cilantro.

Avocado Fruit Salsa

While the fish is baking, prepare the avocado fruit salsa by mixing together the avocado, strawberries and red onion.

Add the lime juice and zest and toss.

(Note: Use whatever fruit you have on hand for this recipe. Fresh or frozen mangos or pineapple are other tasty options).

Lime Yogurt Sauce

Prepare the lime yogurt sauce by mixing together fat-free Greek yogurt, lime juice and zest, and Sriracha for a little kick. Add as much or little Sriracha as desired.

*Tip: Every week, I buy a large container of plain fat-free Greek yogurt and add the zest and juice of about two limes directly to the yogurt and stir well. This way I have a homemade version of key lime-flavored yogurt on hand, ready to eat alone or use in sweet smoothies and fruit parfaits, or use in savory dips and sauces.