EASY FISH TACOS

Ingredients

Fish

  • 1 ½ pounds cod, halibut, tilapia or mahi mahi (or other mild white fish)

  • 1 ½ teaspoons chili powder

  • 1 teaspoon smoked paprika (or sweet paprika)

  • ½ teaspoon garlic powder

  • ¼ teaspoon salt

  • 1 tablespoon olive oil

Fish Taco Sauce*

  • ½ cup plain Greek yogurt (or 5 tablespoons sour cream plus 3 tablespoons mayonnaise)

  • 1 ½ tablespoons lime juice (from 1 lime)

  • ½ teaspoon garlic powder

  • ¼-½ teaspoon sriracha sauce* (or to taste)

  • pinch of salt

For Serving

  • 8 small corn or flour tortillas

  • ½ small red cabbage* (shredded)

  • 1 avocado (sliced)

  • ¼ cup coarsely chopped fresh cilantro

  • 1 lime (cut into wedges)

Procedure

Prepare the Fish

  • Pat the fish dry with paper towels. Combine the chili powder, smoked paprika, garlic powder and salt in a small bowl. Sprinkle the seasoning over both sides of the fish and gently pat the seasoning onto the fish.

  • Heat the olive oil in a nonstick skillet over medium heat. Add the fish to the pan and 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 plain Greek yogurt, lime juice, garlic powder, sriracha and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Set aside. 

Warm the Tortillas

  • (Optional) Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once in the microwave.

Assemble Tacos

  • To serve, fill each tortilla with shredded cabbage, cooked fish, avocado slices, fish taco sauce and chopped cilantro. Serve with lime wedges.

Source: kristineskitchenblog.com