White Fish Tacos

White Fish Tacos

For my first time ever trying fish tacos, these were really good! I made these in celebration for Cinco de Mayo. I loved the cilantro cream sauce that I made with Greek yogurt. I think next time I will try making it with sour cream to see which one I like best.

Source: Annie's Eats, adapted from The Way the Cookie Crumbles

Ingredients:

For the fish:

• 2 tbsp. freshly squeezed lime juice
• 3 tbsp. extra virgin olive oil, divided
• 3 tbsp. minced cilantro
• ¼ tsp. cumin
• 2 cloves garlic, minced or pressed
• 1 lb. white fish (halibut, cod, tilapia, etc.)
• Salt
• For the cilantro cream sauce:
• Juice of 1 lime
• 2 tbsp. cilantro, minced
• 6 oz. nonfat greek yogurt (sour cream is fine too)
• 1 clove garlic, minced
• Pepper, to taste
• For serving:
• Cherry tomatoes, quartered
• Green onions, chopped
• Red cabbage, shredded
• (Or whatever sounds good to you!)
• 6-inch flour tortillas

Directions:

Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish. Whisk together until well blended. Place the fish in the mixture, turning to coat. Let marinate 15-30 minutes.

Meanwhile, prepare the cilantro cream sauce. Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl. Mix until well blended. Refrigerate until ready to use.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place the fish in the pan and cook without disturbing, 3 minutes. Flip the fish and cook on the second side 2-3 minutes more. Remove to a plate, season with salt as desired, and let rest for a few minutes. Shred the fish into bite-sized pieces with two forks.

Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.