Fish Tacos with Yogurt Sauce
Transform your taco nights with these vibrant and healthy Fish Tacos with Yogurt Sauce! Featuring tender, spice-rubbed white fish fillets like cod or tilapia, these tacos are pan-seared to perfection or baked for an equally delicious twist. A refreshing Greek yogurt sauce, infused with lime, honey, and fresh cilantro, takes these tacos to the next level, offering a creamy and tangy complement to the bold chili and cumin spice blend. Piled high with crunchy shredded cabbage, juicy diced tomatoes, silky avocado slices, and optional jalapeño heat, all wrapped in warm corn or flour tortillas, this recipe delivers irresistible flavor and texture. Ready in just 25 minutes, these easy fish tacos are perfect for a quick weeknight dinner or a festive gathering. Healthy, colorful, and bursting with zest, they’ll transport your taste buds straight to the coast!
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Recipe Information
Ingredients
- 1 lb white fish fillets (e.g., cod or tilapia)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 pieces corn or flour tortillas
- 0.5 cup plain Greek yogurt
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 1 tsp honey
- 2 cups shredded cabbage (red or green)
- 1 cup diced tomatoes
- 1 medium avocado, sliced
- 1 piece jalapeño, thinly sliced (optional)
Instructions
Preheat your oven to 375°F (190°C) or set a non-stick skillet on medium heat.
In a small bowl, mix together chili powder, cumin, paprika, garlic powder, salt, and black pepper. Rub this spice mixture evenly over both sides of the fish fillets.
In a skillet, heat olive oil over medium heat. Add the fish fillets and cook for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Alternatively, you can bake the fish in the oven for 10-12 minutes.
While the fish is cooking, prepare the yogurt sauce. In a small bowl, whisk together Greek yogurt, lime juice, chopped cilantro, and honey. Adjust seasoning to taste with an extra pinch of salt if needed.
Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until pliable.
Once the fish is cooked, use a fork to break it into bite-sized pieces.
Assemble the tacos: Place a small handful of shredded cabbage on each tortilla, followed by pieces of cooked fish. Top with diced tomatoes, avocado slices, and a dollop of the yogurt sauce. Add sliced jalapeño for extra heat, if desired.
Serve immediately and enjoy your fish tacos with yogurt sauce!
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1651 mg | 72% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 20.2 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1854 mg | 39% | |
*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.
