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Fish Tacos with Chipotle Yogurt Sauce © Jeanette's Healthy Living

Fish Tacos with Coleslaw and Chipotle Sauce

Course Main Course
Keyword fish
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 330 kcal



  • 4 cups coleslaw mix or shredded cabbage and carrots
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1/8 teaspoon salt


  • 2 pounds white fish fillet such as tilapia
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon Spanish smoked paprika
  • salt to taste

Chipotle Yogurt Sauce

  • 1 chipotle pepper in adobo sauce, seeds removed
  • 1/2 cup non-fat Greek yogurt
  • 2 tablespoons lowfat mayonnaise
  • salt to taste

To Serve

  • 12 corn tortillas



  1. Mix all Coleslaw ingredients together in a medium bowl. Cover and chill until time to serve.


  1. Drizzle olive oil on both sides of fish fillets, using your fingers to lightly cover all the pieces.

  2. Sprinkle chili powder, smoked paprika and a little salt on each piece.

  3. Grill on top of a lightly greased piece of foil until done (this keeps the fish from sticking to the grill). Flip the fish halfway through cooking, or just leave it alone and let it finish cooking without turning. Alternatively, bake in the oven at 375 degrees for about 12-15 minutes until cooked through.

To Serve

  1. Lightly toast corn tortillas over gas flame or in a cast iron pan. Let everyone serve themselves by topping the corn tortilla with some Grilled Fish, Coleslaw and a drizzle of Chipotle Yogurt Sauce.

Nutrition Facts
Fish Tacos with Coleslaw and Chipotle Sauce
Amount Per Serving
Calories 330 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 77mg26%
Sodium 212mg9%
Potassium 676mg19%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 6g7%
Protein 35g70%
Vitamin A 410IU8%
Vitamin C 17.1mg21%
Calcium 96mg10%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.