By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 6
239 cal · 15 min
Simple Fish Tacos
Recipe GLPRadb2eff31a328f
Light and fresh fish tacos featuring flaked white fish seasoned with warm spices, nestled in soft corn tortillas and topped with crisp cabbage, diced tomatoes, and a creamy cilantro sour cream sauce. Ready in under 20 minutes, these tacos are perfect for a quick weeknight dinner.
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Ingredients
½ cup fat-free sour cream
¼ cup fat-free mayonnaise
½ cup fresh cilantro, chopped
½ packet taco seasoning mix, divided
1 pound cod or white fish fillets, cut into 1-inch pieces
1 tablespoon olive oil
2 tablespoons lemon juice
12 corn tortillas, 6-inch, warmed
2 cups red and green cabbage, shredded
2 cups tomato, diced
lime wedges
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
In a small mixing bowl, whisk together the fat-free sour cream, fat-free mayonnaise, chopped fresh cilantro, and half of the taco seasoning packet. Set the creamy sauce aside.
Place the cod pieces in a medium bowl and toss with the olive oil, lemon juice, and the remaining half of the taco seasoning mix until evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned fish mixture and cook, stirring constantly, for 4 to 5 minutes until the cod flakes easily with a fork and is cooked through (cod should reach an internal temperature of 145°F).
Warm the corn tortillas according to package directions to make them pliable and warm.
Assemble the tacos by placing a portion of the flaked fish into each warm tortilla.
Top each taco with shredded red and green cabbage, diced tomato, and a dollop of the cilantro sour cream sauce. Serve with lime wedges on the side for squeezing over the tacos.
Comments
Every ingredient is a routine find at Harris Teeter, Food Lion, Kroger, or Walmart—no special trips required. At Charlotte prices, cod runs $8–$12 per pound; six servings from 1.5 pounds of fish works out to roughly $3–$4 per serving before tortillas and toppings, making this middle-of-the-road on cost. The stated 15 minutes ignores mincing cilantro, shredding cabbage, and dicing tomato; add five minutes of prep for a realistic 20-minute meal. This is a weeknight winner for families—minimal fussiness, no hovering over the pan—but the tacos need to be eaten same-night; reheating fish makes it dry and sad.
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