Canada's food guide
Whitefish tacos
This easy mouth-watering recipe is a fun way to involve kids in the kitchen. The toppings can be as simple or as creative as you want. Serve with coleslaw.
Prep time
15 min
Cook time
15 min
Servings
4
Ingredients
Filling:
- 30 mL (2 tbsp) extra virgin olive oil
- 30 mL (2 tbsp) lemon juice (about 1 lemon)
- 5 mL (1 tsp) ground cumin
- 625 mL (2 ½ cups) cooked flaky white fish (like cod)
Lettuce slaw:
- 125 mL (½ cup) 0% plain Greek yogurt
- 15 mL (1 tbsp) extra virgin olive oil
- 30 mL (2 tbsp) lime juice (about 1 lime)
- 5 mL (1 tsp) garlic powder
- ½ head of lettuce, chopped
- 5 mL (1 tsp) dried cilantro
- 8 small whole grain corn tortillas
- Salt and pepper to taste
- Optional toppings: avocado, corn, Pico de Gallo or salsa, lime wedges
Directions
- In a medium bowl, whisk together 30 mL (2 tbsp) olive oil, lemon juice, and cumin.
- Add cooked fish, flaking it apart and coating it in the dressing.
- Meanwhile, in a large bowl, whisk Greek yogurt, 15 mL (1 tbsp) olive oil, lime juice, garlic powder. Stir in lettuce and cilantro. Season with salt and pepper to taste.
- Assemble tacos: Serve fish over tortillas with lettuce slaw and toppings of choice!
Learn about food safety.
Recipe highlights
Tips
- Little chefs will love assembling their tacos. Ask them to help you brainstorm topping ideas.
- For extra toppings, sprinkle 15 mL (1 tbsp) of grated lower fat mozzarella on top of your tacos.
- No tortillas? No problem. Use lettuce or cabbage wraps or make a bowl by adding the mixture on top of brown rice or quinoa.
- If you don't have white fish, try using tuna.
- Remember, a little salt goes a long way. Taste the food before adding any salt.
