Cilantro Lime Fish Tacos
These easy cilantro lime fish tacos are made with broiled chili-lime white fish, fresh cilantro, sliced avocado and a quick yogurt sauce!
Servings: 2 people
Lime Yogurt Sauce:
- ⅓ cup plain yogurt (whole milk preferred)
- 1 lime, zested + juiced Half the zest will be used on the fish
- ⅛ teaspoon sea salt
- 6 ounces white fish such as rockfish, cod, flounder or tilapia
- 1 teaspoon chili powder
- ¼ teaspoon sea salt
- 1 tablespoon olive oil, divided
- 4 tortillas (corn or flour) Use corn tortillas for gluten-free tacos
- a few drops of oil (for brushing the pan)
- 1 avocado, thinly sliced
- ¼ cup shredded raw cabbage or sauerkraut (drained + patted dry)
- ¼ cup tomato salsa (use fire-roasted if possible) Or swap diced tomato
- ¼ cup fresh cilantro, roughly chopped
Extra Toppings (Optional):
- 1 lime, cut into 8 wedges
- hot sauce
While the fish broils, heat the tortillas.Brush a non-stick or cast-iron pan with oil. Heat the pan over medium-high heat, and cook the tortillas one at a time. Heat about 30 seconds on the first side and 15 seconds on the other side, until each side begins to bubble up.Keep tortillas warm by placing on a plate and covering with a towel.When the fish is done cooking, slice or flake apart with a fork. To assemble the tacos, divide the fish, cabbage (or sauerkraut), salsa and sliced avocado among the tortillas. Top each taco with a dollop of yogurt sauce and a little cilantro. Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.Serve right away while the fish and tortillas are still warm.
Need to keep the fish warm while you're waiting on guests to arrive or other food to cook? Place it on an oven-safe platter in a 200°F oven.
Nutrition information does not include optional ingredients.
Calories: 458kcal | Carbohydrates: 38g | Protein: 24g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 549mg | Potassium: 958mg | Fiber: 12g | Sugar: 4g | Vitamin A: 619IU | Vitamin C: 24mg | Calcium: 123mg | Iron: 2mg