Usually served fried, this lightened version of a Baja California staple is healthy essential for a delicious summer lunch or dinner. For an extra kick of heart-healthy fat, pair with fresh avocado.
Easy and Delicious Fish Tacos
Yield: 10 Servings
- 1 lb. Firm white fish (tilapia, snapper, cod, mahi mahi)
- 2 each Limes, halved
- 1 clove Garlic, finely chopped
- ¼ tsp Ground cumin
- ¼ tsp Chili powder
- 3 T Canola oil, separated 1 T each
- To taste Salt and Pepper
- ½ head Green cabbage, sliced very thin
- ½ head Red cabbage, sliced very thin
- 1 each Jalapeno, diced
- 1 cup Plain Greek yogurt
- 1 tsp White vinegar
- 1 T Sugar
- ¼ tsp Salt
- ¼ tsp Cayenne pepper
- 2 cups Cilantro leaves, barely chopped
- 16 each Corn tortillas, 6”
Garnish: Avocado, sliced
- Gather all equipment and ingredients.
- Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of oil.
- Season with salt and pepper. Refrigerate and let marinate at least 10 minutes.
- Combine shredded cabbage and sliced jalapenos in a bowl. Set aside.
- In a separate bowl mix Greek yogurt, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate until ready. Before serving, toss cilantro leaves into slaw.
- Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside.
- Heat a medium skillet over medium heat. Add 1 tablespoon canola oil. Cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side.
- To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.
- Slice the remaining lime halves into wedges and serve with the tacos.
Nutrition Facts Per Serving:
Total Fat 11.8g
Saturated Fat 2.5g
Total Carb 51.4g
Dietary Fiber 8.1g
Calcium 20% · Iron 7%
*Based on a 2,000 calorie diet