Gluten-free Fish Tacos

Tacos can be a wonderfully healthful way to eat fish.

Gluten-free Fish Tacos


  • Juice of one lime.
  • 1 clove garlic, minced.
  • 1 teaspoon olive oil.
  • 1 teaspoon cumin.
  • 1 teaspoon honey.
  • 1/4 teaspoon salt.
  • 1 small head cabbage, shredded (6-8 cups).
  • 1/2 cup chopped cilantro.
  • 24 oz white fish (cod, tilapia, etc).
  • Cumin to taste (about 1/2 tsp).
  • Salt and pepper to taste (about 1/8 tsp each).
  • 1/2 cup plain yogurt.
  • 3-4 teaspoons milk or milk substitute.
  • 15-20 dashes of chipotle Tabasco.
  • One large avocado, cut into thin slices.
  • 10 corn tortillas.


1. Preheat oven to 375. Combine shredded cabbage and cilantro in a large bowl. Stir together lime juice, garlic, olive oil, cumin, honey, and salt in a small bowl. Pour over cabbage and cilantro, toss to mix.

2. Spray a baking sheet with cooking spray. Lay fish onto prepared baking sheet, sprinkle with cumin, salt, and pepper. Bake about 15 minutes (more for thicker fish), or until fish flakes with a fork and internal temperature reaches 145F. Wrap corn tortillas in foil, and place in the oven for the last 5-10 minutes of baking time.

3. Combine yogurt, milk, and Tabasco in a small bowl.

4. To serve, break cooked fish into chunks, place on warm tortilla. Top with avocado and cabbage mixture, drizzle with creamy chipotle sauce.

Serving size: 1

Yield: 10 servings

Nutrition Information / Amount per serving:

Calories 170

Protein 15.4 g

Total fat 4g

Total Carbohydrates 18.6 g

Saturated fat .6 g

Dietary Fiber 4.1 g

Cholesterol 30.1 mg

Sodium 161 mg


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