Fish Tacos with Cauliflower Tortillas


A great way to make healthy eating sustainable is to find ways to make-over old favorites into new, nutrient rich dishes. Fish tacos were one of our go-to recipes even before our “health kick” because of their ease, simplicity, and deliciousness! While they are pretty healthy even without modification, it’s become a kind of hobby of mine to pack as much good stuff into our food as possible, so there was no way our classic tacos weren’t getting a makeover!


We baked the fish with a wheat germ coating for added protein, fiber, and iron and made cauliflower tortillas to sneak in extra veggies. I was really happy with how the tortillas turned out – they’re flexible, sturdy, and delicious! If you don’t have time to make the cauliflower tortillas, substitute whole wheat tortillas. Also, if you’ve never used Tajin seasoning, you’re missing out! (All of our local groceries stores carry it, so it shouldn’t be too difficult to find.) It’s a blend of salt, chili powder, and dried lime juice – it’s super good!

Fish Tacos with Cauliflower Tortillas

For the tortillas (inspired by this recipe):

  • 1 head of raw cauliflower
  • 2 eggs
  • 1/4-1/2 tsp Tajin seasoning (or salt and pepper)

For the fish:

  • Two fillets of white fish (we use swai or tilapia)
  • 1/3 cup wheat germ
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/4 tsp salt or Tajin seasoning

For the tacos

  • Chopped tomatoes
  • Sliced avocado
  • Minced cilantro
  • Lime wedges
  • Sour cream
  • Chili sauce or salsa
  1. Preheat oven to 375.
  2. Grate the cauliflower into a microwave-safe bowl; it should resemble rice. I used a cheese grater, but if you have a food processor, feel free to use that! It would be faster!
  3. Cover cauliflower and microwave for 5 minutes.
  4. Empty cauliflower on cheesecloth or thin dish towel and gather up the sides of the towel. Twist ball of cauliflower in towel, wringing out liquid into sink. Twist until you can no longer squeeze any more liquid from the cauliflower.
  5. Place cauliflower back in bowl and combine with eggs and seasoning.
  6. On a well-greased baking sheet (or one covered in parchment paper would be even better), press balls of cauliflower mixture into ~5 inch circles. You should end up with six tortillas.
  7. Bake for 10 minutes, then flip tortillas over and back for 5-7 minutes more.
  8. Meanwhile, combine wheat germ and spices in a small bowl. Place fish fillets in a greased baking dish and coat with wheat germ seasoning blend, patting down to adhere. Place fish fillets in oven with tortillas. Bake for 15-20 minutes or until fish flakes with a fork.
  9. When tortillas have finished baking, cook them in a skillet over medium-high heat to brown them a bit on both sides.
  10. Break the fish fillets into small pieces and make your tacos!

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