I am a huge fan of Mexican. When I studied abroad in Australia there was a chain called Wahoos that had the BEST fish tacos. I’m told they’ve migrated and now have locations in NYC and I am just dying for them to expand more. Since my love for fish tacos started I was always scared to try recipes for fish tacos because it could never live up to the tastes I remember from Wahoos.
This recipe is no replica but when I get that craving it definitely fills a void! It comes from one of my favorite blogs , Skinny Mommy and I’ve copied her recipe below:
Here’s What You Need: (For 4)
4 small tilapia fillets (defrosted if applicable)
Paprika & Cumin
Extra virgin olive oil
6oz FF plain yogurt*
2/3 cup of salsa
Mexican cheese (Like part-skim cotija or queso fresco)
*Note: Greek yogurt is very tangy, so if you don’t like that flavor go with lf or ff sour cream or plain yogurt that is not Greek.
Here’s What You Do:
Preheat a capful of extra virgin olive oil in a pan over medium high. Season the fish on both sides with paprika and cumin to coat. Heat for about 3-4 minutes per side or until cooked through. Squeeze lime over the top. Meanwhile, mix the yogurt with the salsa to create a sauce, chop the cilantro and the cabbage. Heat the tortillas (I just heated them up in the same pan I made the fish.) Layer the sauce, the fish, the cabbage, the cilantro and more sauce. Give an extra squeeze of lime and then sprinkle with the Mexican cheese.
I loved the mix of salsa and yogurt to create a sauce, it’s so easy! Also the cabbage gives a much needed crunch. I’m not the biggest the cilantro fan so I skipped that but it was delicious without it!