Fish Tacos With Yogurt Sauce Recipes

FISH TACOS ULTIMO

Steps:

• Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.
• Preheat grill for medium heat and lightly oil the grate.
• Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
• Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
• Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

FISH TACOS WITH YOGURT SAUCE

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 CABBAGE SALSA AND YOGURT SAUCE

Steps:

• Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.
• Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise.
• Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.
• Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.
• Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.
• Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.

CILANTRO-LIME YOGURT SAUCE

Steps:

• Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

FISH TACO SAUCE

Steps:

• Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.
• I assemble my tacos by putting 1-2 fish fingers (depending on the size of tortilla), add a sprinkle of cabbage, a drizzle of sauce, then roll up.