Description
Delicious fish tacos topped with a creamy cilantro lime yogurt sauce and fresh cabbage.
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
- Fish can be prepared a day in advance.
- Adjust spice levels by varying the amount of cayenne used.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Tacos
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 576mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 57mg