By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 6
239 cal · 15 min
Simple Fish Tacos
Recipe GLPRadb2eff31a328f
Rate this recipe
Average rating: 4.0 (1)
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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