Fish Tacos:
Description
Change up Taco Tuesday with these delicious fish tacos. They're fast and easy to make and can be on the dinner table in less than 30 minutes.
Ingredients
Fish:
1 1/2 lb. cod, halibut, tilapia or mahi mahi, or other mild white fish
1 1/2 t. chili powder
1 t. smoked or sweet paprika
1/2 t. garlic powder
1/4 t. salt
1 T. olive oil
Fish Taco Sauce:
1/2 c. plain Greek yogurt, or 5 T. sour cream + 3 T. mayonnaise
1 1/2 T. freshly squeezed lime juice from 1 lime
1/2 t. garlic powder
1/4 to 1/2 t. sriracha sauce, or to taste
pinch of salt
water, as needed to thin sauce
For Serving:
8 small corn or flour tortillas
1/2 small red cabbage, shredded*
1 avocado, peeled and sliced
1/4 c. coarsely chopped fresh cilantro
1 lime, cut into wedges
Directions
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Prepare the Fish:
Pat the fish dry with paper towels.
Combine the chili powder, paprika, garlic powder and salt in a small bowl; sprinkle over both sides of the fish; gently pat on the fish.
Heat the olive oil in a non-stick skillet over medium heat. Add the fish to the skillet; cook until the internal temperature reaches 145° F, about 4-7 minutes per side. Turn off the heat.
Make the Fish Taco Sauce:
Meanwhile, in a bowl, whisk together the yogurt, lime juice, garlic powder, sriracha and salt. If the sauce is too thick, thin it with a little water, 1 t. at a time, until it reaches the desired consistency; set aside.
Warm the Tortillas:
Warm and slightly crisp the tortillas, 1 at a time, in a hot skillet on the stovetop. Or, warm the tortillas all at once in the microwave according to package directions.
Assembly:
To serve, fill each tortilla with shredded cabbage, fish, avocado slices, fish taco sauce and chopped cilantro. Serve with lime wedges.
4 servings.