Insanely Easy Weight Watchers Fish Tacos

These weight watchers friendly fish tacos are as simple as they are delicious.

With a variety of fish options available (think tilapia, Mero, or bacalao), there are tons of ways to change the recipe.

In our Weight Watchers-friendly version, we opt for petite tortillas, ample fish, and a bounty of vegetables, all complemented by a delightful yogurt and mustard sauce.

Why you should try Fish Tacos

Ingredients In Fish Tacos

• 1 hake fillets, 300 g.
• ½ cup (75 g) red onion, thinly sliced
• 1 cup (150 g) tomato, diced
• 1 cup (150 g) red cabbage, thinly shredded
• ¼ cup (40 g) queso fresco, crumbled
• 4 whole wheat tortillas
• ½ avocado, sliced
• Fresh cilantro leaves
• Salt and pepper to taste
• Cooking oil for frying

For Yogurt Sauce (optional):

• 1 cup (240 g) Greek yogurt
• 2 tablespoons mustard
• Juice of 1 lime
• Stevia (or sweetener of choice) to taste
• Salt to taste

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: 4

5 WW Points Per Serving

Serving size: 1 taco (300 g)

Instructions for making Fish Tacos

1. Season the hake fillet strips with salt and pepper. Squeeze fresh lime juice over them and allow them to marinate for at least 15 minutes.

2. Slice the red onion thinly, dice the tomato, shred the red cabbage, crumble the queso fresco, and set aside. Slice the avocado, and pick cilantro leaves for garnish.

3. In a bowl, mix Greek yogurt, mustard, lime juice, Stevia (or your preferred sweetener), and salt. Adjust sweetness and tanginess to your liking. Set aside.

4. Heat cooking oil in a skillet over medium-high heat. Cook the marinated fish strips for about 2-3 minutes per side or until golden brown and cooked through. Remove from the pan and set aside.

5. Heat the whole wheat tortillas according to package instructions. On each tortilla, place a few strips of the cooked fish.

6. Top with sliced red onion, diced tomato, shredded red cabbage, crumbled queso fresco, avocado slices, and fresh cilantro.

7. If using, drizzle the yogurt sauce over the assembled tacos. Serve the fish tacos warm, with extra lime wedges on the side for squeezing.

Variations and substitutions

This recipe itself is a coastal variation of the famed tacos, fundamentally changing the taco’s protein. Another weith watchers-friendly twist includes chicken tacos. While beef tacos are delicious, the combination of tortilla flour and beef accumulates too many points.

Experiment with a plethora of vegetables—diced cucumbers, grated carrots, bell peppers, corn kernels, or even bold flavors like pineapple chunks.

Tips and Tricks Section for making Fish Tacos

Ensure a flavorful punch by marinating the fish thoroughly. Lime is the linchpin in this recipe, and a touch of garlic plays exceptionally well with the fish.

Utilize a non-stick skillet for optimal results. Cook the fish for a maximum of 4 minutes per side, then cut it into bite-sized pieces for easy taco assembly.

Elevate your tacos with a sauce crafted from plain Greek yogurt. Feel free to experiment by adding herbs like parsley, cilantro, or even garlic to customize the flavor profile. Alternatively, opt for a light vinaigrette to add a tangy twist.

WW Points

Flour tortilla 11 points
Kirkland Signature Wild caught hake loins 0 points
Grape tomatoes 0 points
Red onion 0 points
Avocado 4 points
Crumbled queso fresco cheese 0 points
Olive oil 1 points
Table salt 0 points
Black pepper 0 points
Red cabbage 0 points
Cilantro 0 points

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