Fish Tacos With Herb Yogurt Recipes

FISH TACOS WITH YOGURT SAUCE

Fish Tacos With Yogurt Sauce image

Make and share this Fish Tacos With Yogurt Sauce recipe from Food.com.

Provided by blucoat

Categories Lunch/Snacks

Time 16m

Yield 12 tacos

Number Of Ingredients 16

Ingredients

1/2 cup plain yogurt
1 tablespoon low-fat mayonnaise
3 tablespoons light sour cream
1/4 teaspoon ground red pepper
1/2 lime, juiced
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lbs tilapia fillets
2 tablespoons canola oil or 2 tablespoons vegetable oil
12 corn tortillas
3 cups finely shredded red and green cabbage
1 1/4 cups finely chopped tomatoes

Steps:

Mix yogurt, mayonnaise, sour cream, red pepper, lime juice, cilantro, salt and pepper in a small bowl. Set aside.
Mix cornstarch, salt and pepper on large, flat plate. Place fish in cornstarch mixture; turn to coat both sides with cornstarch mixture.
Heat oil in large skillet. Shake excess cornstarch off fish; place fish in pan. Cook fish 3 minutes; turn fish and cook 3 more minutes. Remove from pan and place on paper towels to drain excess oil.
Place tortillas on grill or griddle over medium heat 10 seconds on each side, or until beginning to bubble and brown lightly. Fill tortillas with fish. Top with sauce, cabbage and tomatoes.

FISH TACOS WITH HERB YOGURT

Fish Tacos With Herb Yogurt image

This is a combination of the best elements of a few different fish taco recipes I've tried in the past. It's a nice balance of herbs, spices, citrus and heat. Prep time does not include marinading.

Provided by Pangaea

Categories Whitefish

Time 10m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb white fish fillet, cod, tilapia, etc
2 tablespoons olive oil
1 tablespoon dried ancho chile powder
1 jalapeno, seeded and diced
1 lime, juiced
3 tablespoons cilantro
1 pinch salt
3/4 cup Greek yogurt
1/2 lime, juiced
2 teaspoons capers
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon dried dill
1 pinch smoked paprika
tortilla
red onion
cabbage, shredded

Steps:

Add fish to plastic bag, cover with marinade ingredients and refrigerate for 1 hour, turning after 30 minutes.
Whisk together sauce ingredients in a bowl, then cover and refrigerate.
Cook fish in pan over medium-high heat for about 5 minutes, turning once, until the fish is white and flaky.
Cut fish into pieces with a fork.
Chop fixings, wrap everything in a tortilla and serve.

Nutrition Facts : Calories 177.6, Fat 8.6, SaturatedFat 1.3, Cholesterol 76.2, Sodium 196.9, Carbohydrate 4.1, Fiber 1.6, Sugar 0.7, Protein 21.4

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