clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Fish Tacos




  • 1 pound cod fillets
  • 1/4 cup MIRACLE WHIP
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 4 radishes, thinly sliced
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 tablespoons chopped fresh cilantro
  • 2 green onions, chopped (optional)
  • 2 tablespoons freshly squeezed lime juice
  • 3 cups coleslaw mix
  • 8 corn tortillas
  • 1 avocado, cut into slices


Preheat oven to 350. Line a baking sheet with aluminum foil and spray with non-stick cooking spray; set aside.

Rinse the cod and pat it dry with a paper towel. Set aside.

In a very small bowl, whisk together the garlic, chili powder, and 1 tablespoon of MIRACLE WHIP. Spread the mixture over the cod and place the fish on the prepared baking sheet. Place the sheet in the oven and bake for 20 minutes or until the fish flakes easily with a fork.

While the fish is baking, toss together the radishes, pepper, cilantro, green onions (if you want them) and lime juice. Add the remaining 3 tablespoons of MIRACLE WHIP and toss to combine.

Heat a skillet (cast iron, if you have one) and heat the corn tortillas, 1-2 at a time, until they are hot. Keep warm until ready to serve.

When the fish is done, flake it with a fork and divide among the tortillas. Top with avocado slices (if desired) and slaw. Serve with lime wedges. Makes 4 (2 taco) servings.


Nutritional Info:

Calories: 370
Fat: 15
Carbs: 36
Protein: 28
Fiber: 8
WW Points Plus: 10


  • Serving Size: 2 tacos