Healthy 30-Minute Fish Tacos with Cherry Tomato Corn Salsa
Healthy 30-Minute Fish Tacos with Cherry Tomato Corn Salsa are fresh and flavorful fish tacos with a creamy cilantro jalapeño Greek yogurt sauce. Healthy never tasted so good.
I could eat Mexican food every single day, and I think most of you would agree with me on that one. When I think Mexican, however, it’s mostly things like taco salad, burrito bowls, enchiladas, and always fish tacos. If there are fish tacos on the menu at a restaurant — it’s pretty safe to say that I’m going to order them. Grilled fish with crunchy cabbage, salsa and a creamy topping? Double yes. It doesn’t get any fresher than that.
Do you have meals that you love to eat out but for some reason you just don’t make them at home much? That’s me with fish tacos. No idea why I don’t get around to making them at home like I should, because they’re SO easy. You’d think a meal with a few different components might take a while, but these tacos can be whipped up in 30 minutes or less. And they’re healthy…win-win. 🙂
I broke these up into 3 stages — the fish, the salsa, and the Greek yogurt topping. For the fish, you just get a super simple spice rub ready and preheat your broiler. Sprinkle the rub over the fish and let it stand while you make the 2 other components.
If you’re roasting your corn, you’ll want to get that on next. The corn takes the longest to cook — a whopping 8 minutes or so — then cut it off of the cob and tossed it with the cherry tomatoes, green onions, lime juice, and S&P. Let those flavors meld together while you make the creamy topping.
I made the topping next, which takes all of 5 minutes, then broil the fish. You will want to cut some lime, too, because fresh lime juice over everything is just necessary. 🙂
I took one shortcut by buying pre-packaged finely shredded cabbage, which is a must for me on my tacos. Even if you cut your own cabbage, you’re going to be under 30 minutes here. If corn isn’t in season, you can always opt to buy frozen corn — and my personal favorite is Trader Joe’s frozen roasted corn. Talk about saving a step!
You can’t do much better than this fresh, healthy meal with all the crunchy veggies, juicy fish, and that spiced up cilantro jalapeño Greek yogurt, and it can be enjoyed any time of year. It’s great party food as well — set up an assembly line of toppings and let your guests go. Can you say Game Day? Actually, I could eat this EVERY day. 😉
- (2) tilapia filets, about ½ lb.
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 cup freshly grilled corn*
- 1 cup cherry tomatoes, halved or quartered depending on size
- 1 large green onion, chopped (white and green parts)
- juice of ½ a lime
- salt and pepper, to taste
- ½ cup plain Greek yogurt (I used Chobani 0%)
- 1 small jalapeño, seeded and finely chopped
- 1 tablespoon chopped fresh cilantro
- juice of ½ lime
- ½ teaspoon agave syrup (or honey)
- salt and pepper, to taste
- (6) 6" corn tortillas
- finely shredded green cabbage
- lime wedges, for serving
- Preheat the broiler. Place the fish on a rimmed baking sheet. Place the paprika, garlic powder, sea salt and pepper in a small bowl and mix to combine. Sprinkle the fish with about ½ teaspoon of the seasoning, depending on the size. You will have some seasoning left. Set aside.
- Place the corn, cherry tomatoes, green onion, lime juice, salt and pepper in a medium bowl. Stir together and let stand at room temperature.
- Place the Greek yogurt, jalapeño, cilantro, lime juice, agave syrup, salt and pepper in a medium bowl. Stir to combine and set aside.
- Place the fish on the middle rack of the oven, and broil for 5 minutes, or until the fish flakes easily with a fork.
- Place about ¼ cup of cabbage over each tortilla, followed by some fish. Top with the salsa and Greek yogurt sauce, and serve immediate with lime wedges. Enjoy!
*To grill the corn, place one ear of corn, husk removed, over a grill pan or outdoor grill over medium heat. Turn every 2-3 minutes until charred and softened. Cut the corn kernels from the cob and let cool slightly before adding to the salsa.
To save even more time, you may use thawed frozen corn (I like Trader Joe's frozen roasted corn). Simply microwave, let cool a bit, and toss with the salsa.
You can substitute your favorite fish for the tilapia.
Recipe by Flavor the Moments.