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Two fish tacos in corn tortillas topped with shredded cabbage and salsa
dinner

Fish Tacos

Seasoned tilapia with black beans and cabbage in corn tortillas, Baja-style.

12 min2 servings390 cal
Lean protein (tilapia) — high protein-to-calorie ratio with very little saturated fatFiber (black beans + cabbage) — supports gut health and helps with satietyResistant starch (corn tortillas) — digests more slowly than refined flour, supporting steadier blood sugar
Why it's good for you

Tilapia is one of the leanest fish proteins available, making it easy to hit a solid protein number without much fat. Black beans add fiber and plant protein, and research consistently links high-fiber diets to better metabolic health. Corn tortillas are lower in calories and higher in fiber than flour alternatives.

Ingredients

  • 2 (4-oz) tilapia fillets, fresh or frozen
  • 2 tablespoons low-sodium taco seasoning mix
  • 4 (6-inch) whole corn tortillas
  • 1 cup shredded cabbage
  • 1/2 cup canned black beans, drained and rinsed
  • 1/4 cup low-fat Monterey jack cheese, shredded
  • Salsa, to serve (optional)

Steps

  1. Place the tilapia fillets in a nonstick pan. Sprinkle with the taco seasoning and add 1/4 cup of water. Cover and cook over medium-high heat for about 5 minutes, until the fish is cooked through. Remove from the heat.
  2. Warm the tortillas in the microwave for about 1 minute.
  3. Flake the fish. Onto each tortilla, spoon about 2 oz of flaked fish, 1/4 cup shredded cabbage, 2 tablespoons black beans, and 1 tablespoon shredded cheese.
  4. Top with salsa if desired and serve immediately.

Inspired by Skinny Liver — Kristin Kirkpatrick. Rewritten in our own words.

Nutrition (estimated, per serving)

390
Cal
38g
Protein
42g
Carbs
7g
Fat
8g
Fiber

Eat one good enough thing a day.