I love fish tacos in the restaurants, not the battered kind, but the nice grilled ones, topped with creamy lime cilantro sauce and crispy cabbage. This is one of those recipes that really tastes like it does in the restaurant, well pretty darn close! I adapted it a little bit from CookingLight, mostly increasing everything because it wasn’t really enough spices to flavor the fish.
Grilled Fish Tacos with Creamy Lime Cilantro Yogurt Sauce
Ingredients
Serves: 4
Sauce:
- 1/4 cup thinly sliced green onions
- 1/3 cup chopped fresh cilantro
- 1 cup low-fat greek yogurt
- 1 tsp grated lime rind
- 3-4 tsp fresh lime juice, more for sprinkling
- 2 garlic cloves, minced
Tacos:
- 3 tsp ground cumin
- 3 tsp ground coriander
- 1 1/2 tsp smoked paprika
- 1/4 tsp ground red pepper
- 1/4-1/2 tsp salt
- 1/2 tsp garlic powder
- 2 tbsp brown sugar
- 1 lbs red snapper fillets (I had halibut in the freezer)
- olive oil spray
- 8 (6-inch) corn tortillas
- 2 cups shredded green cabbage
Preparation
Preheat oven to 425° or get your grill pan hot.
To prepare sauce, combine ingredients in a small bowl; refrigerate.
To prepare tacos, combine spices in a small bowl; sprinkle and press spice mixture evenly over both sides of fish. Place fish on a baking sheet lightly coated with oil. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness (alternatively you can use a grill pan for about 3 min per side). Place fish in a bowl; break into pieces with a fork. Heat tortillas to your liking (we like to get them crispy). Divide fish evenly among tortillas; top each with cabbage and sauce; sprinkle with more lime. So good!!! Even better than the restaurant!
