Fish Tacos

Okay, so this is definitely in one of my top 3 meals! I have people asking me for the recipe all the time and I figured it’s time to share it with the world.



There are so many ways to make tacos. A lot of them are super tasty, but let’s be honest many of us when we hear the word taco we don’t really think of a “healthy” meal. Well I have some happy news-these guys are full of nutritious ingredients! The only thing I don’t make from scratch is the corn shells and obviously the fish. I make my own sauce and seasoning mix. I’m sure you can find a great soft corn shell recipe online, but I haven’t bothered to look it up. They are not too bad and the corn shell really matches the flavor of the taco. On top of that, these are relatively quick and easy to make. Plus we all love Taco Tuesdays. There’s a reason that started. Now this is not dairy free, unless you can find some dairy free plain yogurt (I have not tried that, so I don’t know how it would affect the flavor). Tacos remind me a bit of home. In Arkansas we eat a lot of tacos. Let’s be honest, most Americans eat a lot of tacos. There aren’t many here in Miami, so of course that’s even a bigger reason I want to make some good ones at home. Plus after weeks of high mileage and high training loads I love stuffing my face with some tasty tacos. I get to load tons of onions and healthy fats that satisfy my hungry belly.

Let’s get started!



For the fish: 

  • 2-3 tilapia filets
  • 1 cup yellow onion
  • 2 tbsp olive oil
  • 2-3 tbsp blackening seasoning (i’ll attach what I use at the bottom)


  1. In a medium pan add olive oil with onions
  2. Cover both sides of tilapia with blackening seasoning
  3. place in the pan with onions and cook until tender (5-7 minutes)

For the sauce:

  • 1/2 cup of plain greek yogurt
  • 1/4-1/2 jalapeno (minced)
  • 1/2 of lime
  • 1/4 cup of cilantro (if you use the stems you get more flavor-most of the flavor is in the stems not the leaves)

Directions: Mix all of the sauce ingredients in a food processor


  • avocado
  • green cabbage (thinly sliced)
  • Corn tortillas
  • Lime wedges to top

Blackening seasoning*:

  • 1 teaspoon paprika
  • 2 teaspoons chili powder
  • ¼  teaspoon cayenne pepper
  • ½  teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½  teaspoon ground cumin
  • ¼  teaspoon ground red pepper

*I often double or triple this recipe so I have it for future recipes, it saves a lot of time. It’s great on chicken fajitas.

If you want to add a bit of sweetness you can add about ½  tsp of brown sugar (also if you don’t like spicy omit the red pepper)

Recipes, Main MealsJo Butler