Fish Tacos for Dinner with Big Y - WFSB 3 Connecticut

Fish Tacos for Dinner with Big Y

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Spicy Fish Tacos

Serves: 6

Ingredients for Fish Tacos


  • 2 (12-oz) package frozen Full Circle all natural fish fillets, thawed
  • 3 teaspoons smoked paprika
  • 3 teaspoons Big Y brown sugar
  • 1½ teaspoon Big Y dried oregano
  • 1½ teaspoon Big Y garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 to 1 teaspoon cayenne pepper
  • -- Big Y salt and ground black pepper to taste
  • 2 tablespoons Big Y olive oil
  • 6 Big Y flour tortillas
  • - Lettuce, chopped
  • - Scallions, green part only, chopped


Ingredients for Dressing


  • 1 cup Big Y nonfat Greek yogurt
  • 1 teaspoon cumin
  • 2 tablespoons lime juice
  • 2 minced garlic cloves
  • 2 tablespoons minced cilantro
  • -- Big Y salt and ground black pepper to taste



1.         Rinse and pat dry fish fillets; set aside.

2.         In a small bowl, combine paprika, brown sugar, oregano, garlic powder, onion powder, cumin, cayenne pepper and salt and pepper to taste.

3.         Generously coat both sides of fillets with spice mixture.

4.         In a large cast iron skillet over medium heat, add oil. Once hot, add fillets and cook for about 3 to 4 minutes per side or until fish is cooked through; remove from skillet and keep warm.

5.         Return skillet to stove and place over medium-low heat.

6.         Add tortillas one at a time and heat for 1 to 2 minutes.

7.         Mix ingredients for dressing together and set aside.

8.         Create tacos by topping tortilla with lettuce, a fish fillet, yogurt dressing and scallions.

* Recipe from Big Y's July 2015 Life in Balance magazine and can be found at