Fish Tacos

I’m addicted to fish tacos and I don’t even need taco seasonings or the seasonings listed in this delicious recipe from Skinny Taste web site to enjoy these tacos. Kids love building their own tacos. I include guacamole, shredded cheese, and sour cream for the kids to layer on their tacos as well. I like using cod but you can use tilapia or any white fish, shrimp, or scallops if you like.

You Will Need:

4 pieces 4 oz each skinless firm white fish such as cod, (or snapper fillet, mahi mahi), fresh is best, if frozen thawed
1/2 teaspoon cumin
1/2 teaspoons kosher salt
3/4 teaspoons lime chili seasoning, such as Tajin Classic

For The Sauce (make 1/2 cup)

1/4 cup fat free Greek Yogurt
3 tablespoons light mayonnaise
1 tablespoon lime juice
1-2 tablespoons water, to thin
3/4 teaspoon chili-lime seasoning salt, such as Tajin Classic
1/8 teaspoon kosher salt

For The Slaw

1/4 cup chopped cilantro
1 cup white cabbage, sliced
1 cup red cabbage, sliced
1/4 cup shredded carrots
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon kosher salt
8 corn tortillas
lime wedges, for serving

What to Do:

1. Season fish with salt, ground cumin, and Tajin.

2. Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.

3. Toss the slaw ingredients and keep cold.

4. Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.

5. Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.

6. Assemble tacos by placing slaw on the bottom of each tortilla, top with fish and drizzle with sauce, (or vice versa), and serve with lime wedges.

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