Fish Tacos with Herb Yogurt
Dive into the vibrant flavors of these Fish Tacos with Herb Yogurt—a fresh and satisfying dish that's perfect for any occasion. Succulent white fish fillets are seasoned with a smoky blend of chili powder, cumin, and paprika, then baked to tender perfection. The star of the show is the homemade herb yogurt sauce, an irresistible mix of creamy Greek yogurt, bright lime juice, and fresh cilantro and dill, adding a refreshing twist to every bite. Layered with crunchy red cabbage, buttery avocado slices, and optional hot sauce for a touch of heat, each taco is wrapped in warm tortillas, creating the ultimate balance of flavors and textures. Ready in just 25 minutes, these tacos are a healthy, quick, and utterly delicious meal idea that's sure to wow your family and friends. Perfect for Taco Tuesday, weekend dinners, or a casual gathering, this recipe is a must-try for seafood lovers!
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Recipe Information
Ingredients
- 4 filets White fish fillets (such as cod or tilapia)
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 8 pieces Small tortillas
- 1 cup Greek yogurt (plain, unsweetened)
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh dill, chopped
- 2 tablespoons Lime juice
- 1 clove Garlic, minced
- 1 cup Shredded red cabbage
- 1 piece Sliced avocado
- 1 teaspoon Hot sauce (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat the fish fillets dry with paper towels. In a small bowl, mix together olive oil, chili powder, cumin, paprika, salt, and black pepper.
Brush the spice mixture evenly over both sides of the fish fillets. Place the fillets on the prepared baking sheet.
Bake the fish in the preheated oven for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Remove from the oven and set aside.
While the fish is baking, make the herb yogurt sauce. In a medium bowl, whisk together Greek yogurt, cilantro, dill, lime juice, and minced garlic. Adjust seasoning with salt and pepper to taste.
Lightly warm the tortillas in a dry skillet over medium heat or wrap them in foil and place them in the oven for a few minutes until soft and pliable.
Assemble the tacos by flaking the baked fish into bite-size pieces and placing them on the warmed tortillas.
Top the fish with shredded red cabbage, sliced avocado, and a dollop of herb yogurt sauce. Drizzle with hot sauce, if desired.
Serve immediately with lime wedges on the side for extra zing. Enjoy your delicious fish tacos!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 3.4 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 175 mg | 13% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
