Summertime has finally arrived in my neck of the woods so I start craving lighter, fresh meals.

I still need them to be easy and quick plus be something a 4-year-old would eat.

Tonight's fish 'tacos' hit all points for sure. Fresh. Easy. Delicious!


  • 1 pound Fish Filets, I used Swai any fish will work though.
  • 1 ear of Corn, remove corn from cob with a sharp knife (will be about 1/2 cup kernels)
  • 1 cup Cherry Tomatoes, sliced
  • 1 packet Taco Seasoning (can use Low Sodium if you like)
  • 1 tablespoon Olive Oil
  • 4oz Non-Fat Plain Greek Yogurt
  • 1 cup Salsa
  • 1 large Lemon, quartered
  • 1/4 Small Red Cabbage, sliced thin (about 1 cup)
  • 2 tablespoons fresh Cilantro, chopped
  • 2 Radishes, cut into matchsticks.
  • Salt, Pepper to taste
  • Lettuce Leaves
  • Optional Granish: Cilantro, Avocado slices, radish or chopped onions.


  • Pre-Heat oven to 425
  • Line a sheet pan with parchment paper.
  • Lay fish to one side of pan.
  • Arrange the corn and tomatoes into small even piles.
  • Drizzle Olive Oil on fish and veggies
  • Sprinkle Taco Seasoning on the fish and veggies. I used about 1/2 the package. Adjust according to how strong you want the flavor.
  • Roast until the fish is flaky and cooked through, about 15 min. Remove from oven
  • Combine yogurt, the juice from 2 lemon slices, salt, pepper and the salsa in a bowl and set aside.
  • Stir cabbage, radish, cilantro, the roasted corn and 2 tablespoons of the yogurt sauce. Add salt and pepper to taste.
  • Arrange 1/2 a filet in each lettuce leaf and garnish as desired with slaw, yogurt sauce and if desired avocado, radish, cilantro and onions.

Serve roasted tomatoes on the side.

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