Zesty Fish Tacos

Ingredients

• 1 lb white fish fillets (tilapia or cod)
• 1 tbsp taco seasoning
• 8 small corn tortillas
• 2 cups shredded cabbage
• 0.5 cup plain Greek yogurt
• 2 tbsp lime juice
• 1 tbsp olive oil
• Fresh cilantro

Method

1. Season fish with taco seasoning. Whisk yogurt, lime juice, and a pinch of salt for the sauce.
2. Heat oil in a skillet. Cook fish for 3-4 minutes per side until it flakes easily.
3. Warm tortillas in a dry skillet or microwave.
4. Break fish into chunks. Assemble tacos with cabbage, fish, and lime-yogurt sauce.
5. Garnish with cilantro and extra lime wedges.

The Story & Tips

Zesty Fish Tacos combine white fish, taco seasoning, corn tortillas, cabbage, Greek yogurt, lime, olive oil, and cilantro in a 30-minute dinner for three. The recipe uses a lime-yogurt sauce and warm tortillas to bring the fish and crunchy cabbage together at the table.

Pat the fish dry before seasoning so it sears rather than steams. Whisk the yogurt, lime juice, and salt for the sauce, then cook the fish in oil for three to four minutes per side until it flakes easily. Break it into chunks only after it comes out of the skillet.

Assemble the tacos with cabbage, fish, and lime-yogurt sauce, then add cilantro and extra lime wedges. Store cooked fish and toppings separately for up to two days. Cod, tilapia, haddock, or pollock can be used when the fillets are of similar thickness.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Substitutions

• Cod: Use tilapia, haddock, pollock, or another firm white fish of similar thickness.
• Greek yogurt: Use sour cream or a dairy-free plain yogurt for the lime sauce.
• Corn tortillas: Use small flour tortillas if you prefer a softer, more flexible wrap.

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Store cooked fish and toppings separately for up to 2 days.