Fish tacos with chipotle broccoli slaw

fish tacos

Like thousands of other people in the world, one of my New Year’s resolutions is to lose weight and eat healthier. These fish tacos are part of that effort. Many studies suggest everyone should try and eat fish twice a week. It’s low in saturated fat and high in protein and eating it regularly offers many health benefits. Fish is also fairly simple to cook. Some of my go to fish purchases include cod, tilapia, and halibut depending on what is on sale and what is fresh that day. I also buy salmon regularly but salmon has a really strong flavor and isn’t as versatile as the other white fish I just named. Cod, tilapia and halibut are blank canvases because they are so mild in flavor. In this recipe I happened to use cod. It’s fairly inexpensive and holds up really well in these tacos.

I also used broccoli slaw in these tacos as opposed to cabbage or lettuce. Broccoli is another one of those things that everyone should be eating on a regular basis and is packed full of nutrients. These tacos are a great way to sneak broccoli in even if you don’t particularly like the flavor of it. Prepared broccoli slaw is one of my favorite things to buy at the grocery store. I always sneak a little bit into my salads for some extra crunch.

I love fish tacos. Especially when the fish is fried in a yummy batter. Although these fish tacos aren’t fried, they are full of flavor and spice from the chipotle peppers and the spice rub used on the fish. Turns out I didn’t really miss the extra fat. This healthy version suits me just fine.


1 tablespoon chili powder
3/4 tablespoon cumin
3/4 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound of cod filets
2 tablespoons of canola oil
2 cups of broccoli slaw
1/2 cup of fat free sour cream
1 chipotle pepper from a can of chipotle peppers in adobo sauce, minced
1 teaspoon of sauce from the can of chipotle peppers
salt & pepper
corn, flour or whole wheat tortillas


1. mix the chili powder, cumin, oregano, salt and pepper together in a small bowl. Rub the spice mixture liberally over the fish. You should use almost all of the spice rub.
2. Heat 2 tablespoon of the oil in a non stick large skillet over medium heat. When the oil is hot, add the fish filets and cook for a few minutes on each side until the fish is opaque and easy to flake apart. Remove the fish to a plate and flake with a fork.
3. Mix the broccoli slaw, sour cream and chipotle pepper and sauce in a small bowl. Sprinkle with salt and pepper and let sit for 10 minutes.
4. Assemble the tacos. Add the fish mixture to the tortillas and top with the slaw. Enjoy!

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