Crispy Lemon-Dill Fish Tacos

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky white fish wrapped in warm tortillas, topped with a tangy lemon-dill slaw for a fresh, hotel-ready dish. This Mexican-inspired quick recipe, ready in about 25 minutes, pairs white fish fillets, tortillas, coleslaw mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 6 Mexican cuisine 220 cal/serving

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Ingredients

400g, cooked and flaked white fish fillets
6, warm tortillas
1 cup coleslaw mix
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp, chopped fresh dill
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper. Set aside.
Step 2: Toss 1 cup coleslaw mix with 1 tbsp lemon juice and 1 tbsp chopped fresh dill until coated. Season with salt and pepper.
Step 3: Warm 6 tortillas in a dry skillet over medium heat for 30 seconds per side. Place 1/3 cup fish on each tortilla, top with 2 tbsp slaw, and fold gently. Serve immediately.