These tacos can be made with almost any type of fish. I have tried them with salmon, cod, halibut, prawns, and this time with snapper. They were all delicious. 


1 lb fish (such as snapper, boneless and skinless)

1  tsp oil

12 small (6″) corn tortillas

2 cups shredded cabbage

3 roma tomatoes, diced

1 mango, peeled and diced

1 bell pepper (any colour)

1 avocado, peeled and diced

1/2 cup chopped cilantro

juice of one lime

salt and black pepper to taste


Mix the diced tomato, bell pepper, mango, avocado and cilantro in a bowl. Toss with the lime juice and season with salt and pepper. Makes about 3 cups of salsa.

Heat the  oil in a skillet over medium heat. Cook the fish on each side about 3 minutes (depending on the thickness). The fish will flake easily with a fork when cooked. Transfer the fish to a separate dish and season with salt and pepper.

Place one tortilla on the heated skillet for about 20 seconds, flip and heat for 20 more seconds. Place the tortilla on a plate and top with one portion of fish, some chopped cabbage, and three tablespoons of salsa. Serve immediately. Repeat and enjoy! Makes 12 tacos.

Nutrition (per 3 tacos):

  • Calories: 410
  • Carbs: 49 g
  • Protein: 33 g
  • Fat: 8 g
  • Fibre: 5 g
  • Vitamin C: 38 mg (50 % DV)
  • Zinc: 0.7 mg (5 % DV)
  • Iron: 0.6 mg (4% DV)

DV= recommended daily value