Spiced Fish Tacos with Creamy Lime Sauce

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  • Each serving
  • 280 cal
  • 11g fat (3g sat)
  • 50mg chol
  • 250mg sodium
  • 21g carb
  • 5g fiber
  • 2g sugars
  • 27g protein


  • 1 pound white fish fillet (halibut, cod or rockfish)
  • 2 teaspoons chili powder
  • 1 teaspoon coriander
  • 1/4 teaspoon ground cinnamon
  • 2 1/2 teaspoons cumin, divided
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon canola oil
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 4 corn tortillas
  • 1/4 small green cabbage, shredded
  • 1/4 small red cabbage, shredded
  • Lime wedges, for garnish


Gently dry fish with paper towels. Combine chili powder, coriander, cinnamon and 2 teaspoons cumin in a small bowl. Sprinkle spice mixture over both sides of fish fillet; season with salt and pepper.

Heat oil in a sauté pan over medium-high heat. Place fish in the pan and cook until golden brown, 5 to 7 minutes. Carefully turn fish over and cook until fish flakes easily with a fork, another 5 to 7 minutes; set aside.

Combine sour cream or Greek yogurt, lime juice, cilantro and remaining 1/2 teaspoon cumin in a bowl; season with salt and pepper.

Flake fish into chunks and distribute evenly among tortillas. Top each with cabbage and creamy lime sauce; serve with lime wedges.

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