Fish Tacos with Cilantro Lime Yogurt Sauce
Fish tacos pair well with Coronas or a margarita, and make for the perfect Taco Tuesday.
Servings 4
Calories 351kcal
Ingredients
For the fish:
- 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
For the cilantro lime sauce:
- 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
For serving:
- 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
For the fish:
- 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.
For the cilantro white sauce:
- Stir all ingredients together until completely combined. Refrigerate until ready to use. The sauce can be made up to a day ahead of time
For serving:
- 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.
Nutrition
Calories: 351kcal | Carbohydrates: 34g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 59mg | Sodium: 308mg | Potassium: 590mg | Fiber: 4g | Sugar: 6g | Vitamin A: 482IU | Vitamin C: 14mg | Calcium: 130mg | Iron: 2mg
