Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia)
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Greek yogurt
- 1 minced garlic clove
Instructions
- Season fish with chili powder, cumin, salt, and black pepper.
- Heat olive oil in a pan over medium heat. Cook fish for 3-4 minutes per side until crispy.
- Shred cabbage and mix with cilantro, lime juice, and a pinch of salt.
- Combine Greek yogurt and minced garlic for the sauce.
- Warm tortillas in a dry pan.
- Assemble tacos with fish, slaw, and a drizzle of yogurt sauce.
Notes
- Use fresh lime juice for the best flavor.
- Corn tortillas work best for authenticity.
- Adjust spice level by adding more or less chili powder.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg