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Whitefish Tacos

Photo: Canada's Food Guide (food-guide.canada.ca)

This easy recipe will become an alternative household favoriteSwitch up the toppings or fish to add some variety and to keep this recipe from getting old. 



  • 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


  1. In a medium bowl, whisk together 30 mL (2 tbsp) olive oil, lemon juice, and cumin.
  2. Add cooked fish, flaking it apart and coating it in the dressing.
  3. 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. 
  4. Assemble tacos: Serve fish over tortillas with lettuce slaw and toppings of choice!


  • 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.