Description
Delicious fish tacos topped with a creamy cilantro lime yogurt sauce and fresh vegetables.
Ingredients
Scale
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 pound white fish fillets, (I prefer tilapia)
- Kosher salt, (as needed)
- Freshly ground black pepper, (as needed)
- 2 tablespoons vegetable oil
- 1 cup Greek yogurt
- 2 teaspoons minced garlic
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons chopped cilantro
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
- 9 (6-inch) corn or flour tortillas
- ½ cup shredded red cabbage
- ½ cup shredded green cabbage
- ½ cup pico de gallo
- Lime wedges
Instructions
- In a small bowl stir the cayenne and paprika together.
- Cut the white fish fillets into about 4 strips per fillet and season with cayenne and paprika mixture, salt and pepper.
- Heat a large non-stick sauté pan over medium heat, add the vegetable oil and heat through.
- Add the strips to the pan, working in batches if necessary so the pan is not overcrowded.
- Cook the fish until it easily lifts from the pan, about 3 minutes. Flip the fish and cook until just cooked through, about an additional 3 minutes. Set aside and cover.
- Stir all ingredients together until completely combined. Refrigerate until ready to use. The sauce can be made up to a day ahead of time.
- Toss together the shredded cabbage to combine.
- Add some of the shredded cabbage to warmed tacos and top each with a slice of fish. Top with pico and the cilantro lime yogurt sauce. Serve with lime wedges.
Notes
- The cilantro lime yogurt sauce can be made a day in advance for better flavor.
- Feel free to vary the vegetables used as toppings based on personal preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Tacos
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg