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Healthy Fish Tacos

I don’t know about you, but whenever I think of fish tacos, I will always be reminded of watching “I Love You, Man” with my family on a lazy Sunday - where Jason Segal's famous line...

“These fish tacos are the tits!”

...has been forever ingrained into my memory. (Sorry, not sorry!)

It’s safe to say that these fish tacos are definitely “the tits”.

Plus, because they’re baked (not fried!) and packed with protein and healthy fats, they’re actually super good for you, too!

Although you can feel free to add whatever toppings you like, I topped mine with some cabbage slaw (undressed, to add some crunch), diced tomatoes and my favourite guacamole recipe - The Best Guacamole Ever - which is the perfect compliment to such a fresh, flavourful and fun dish.

This recipe is the perfect addition to your weekly Taco Tuesday ritual and it even makes a fun weekend meal to whip up on a sunny day! All you need is a mean margarita, and you’re all set.

Enjoy it, girlfriend!

Grab the full recipe + details below.


  • 4 Basa Fish Filets (around 125g each)

  • 2 tsp Garlic Powder

  • 1 tbsp Smoked Paprika (or regular paprika)

  • ½ tbsp Ground Cumin

  • ½ tsp Chili Powder

  • Salt and ground black pepper (to taste)

  • 1 tbsp Coconut Oil

  • 8 Small Tortillas



Preheat the oven to 375°F and line a baking sheet with aluminum foil. Lightly grease with half a tablespoon of coconut oil.

In a small bowl, mix together garlic powder, paprika, cumin, chili powder, salt and ground black pepper until fully incorporated.

Season both sides of your basa filets with the newly-made spice blend, gently rubbing it in to ensure everything is coated. Then, place your filets onto the pre-lined baking sheet and bake in the oven for around 15 minutes. Remove from oven and set aside.

Heat a cast-iron or non-stick skillet to medium-high heat. Using your remaining coconut oil, cook each side for 1-2 minutes or until browned. (Note: Once they’re browned, I like to form a “U” shape with the tortillas and prop them up with some kitchen utensils so that they’re able to cool in that formation. It makes for a way easier and cleaner eating experience!)

Finally, it’s time to assemble! Break up your basa filets into around 4-6 pieces each and add to your tortilla. Top with cabbage slaw, diced tomatoes, my Best Guacamole Ever Recipe and a squeeze of lime.



Servings 4

calories per serving 308

Fat, 10g

Carbohydrates, 32g

Fibre, 4g

Protein, 23g

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