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Banh Mi Fish Tacos

A delicious twist on the classic Vietnamese sandwich.  Pan grilled tilapia topped with homemade Asian slaw and spicy aioli wrapped in a corn tortilla. 
Prep Time 1 hr 20 mins
Cook Time 10 mins
Total Time 1 hr 30 mins
Course Main Course
Servings 8


  • 1 Pound Tilapia (3 Medium Tilapia Fillets)
  • 2 Teaspoons Olive Oil
  • 8 Corn Tortillas (I use Mission Ultra Thin)
  • Cilantro, for garnish
  • Lime Wedges, for garnish

Fish Marinade:

  • ¼ Cup Lime Juice
  • 2 tablespoon Fish Sauce
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Mirin

Spicy Aioli:

  • ½ Cup Fat Free Plain Greek Yogurt
  • 2 Tablespoons Light Mayo
  • 2 Tablespoons Sriracha
  • 1 Tablespoon Mirin
  • 1 Tablespoon Rice Vinegar
  • 2 Teaspoons Cilantro
  • 1 Tablespoon Lime Juice

Asian Slaw:

  • 1 Tablespoon Honey
  • ¼ Cup Rice Wine Vinegar
  • 1 Cup Packaged Cole Slaw Mix (Or Shredded Red and Green Cabbage)
  • ¼ Seedless Cucumber, Thinly sliced
  • 1 Jalapeno, Seeds removed, thinly sliced
  • ½ Cup Carrots, Thinly sliced
  • ½ Teaspoon Salt
  • 1 Tablespoon Lime Juice


Fish Marinade Directions:

  • Pat tilapia filets dry then place into a casserole dish. In a small bowl, mix fish marinade ingredients together then pour over fish and let fish marinade in refrigerator for 30 minutes.

Asian Slaw Directions:

  • Cut cucumber in half then scoop out the seeds. Slice cucumber into thin slices and add to a large bowl. Thinly slice jalapeno and carrots and add to the bowl with the cucumbers, along with cole slaw mix (or shredded red and green cabbage). In a small bowl, whisk together honey, vinegar, salt, and lime juice. Add liquid to the large bowl with the vegetables and mix well. Cover with plastic wrap and let sit in refrigerator for at least 1 hour before serving.

Spicy Aioli Directions:

  • In a small bowl, mix ingredients together for mayo and let sit in refrigerator at least 1 hour before serving.

To grill fish:

  • Heat large skillet over medium high heat and add oil. Add tilapia fillets and cook on each side for 5 minutes, gently flipping over. Remove from skillet and let rest. Slice into strips.

To assemble tacos:

  • Heat corn tortilla in a skillet, or directly on a gas stove, for a few minutes to heat up. Lay tortilla on flat surface, add a few pieces of fish, top with a handful of Asian slaw mix, drizzle with spicy aioli, garnish with fresh cilantro and lime wedge.


Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Makes 8 Tacos, 2 Tacos Per Serving- (5 SmartPoints Per Serving) CALORIES: 141 FAT: 5.8 SATURATED FAT: 0.3 CARBS: 16.5 FIBER: 2.7 SUGARS: 6.3 PROTEIN: 2