Best Fish Tacos Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 27 minutes

Ingredients

1 ½ pounds cod, halibut, tilapia or mahi mahi (or other mild white fish)

1 ½ teaspoons chili powder

1 teaspoon smoked paprika (or sweet paprika)

½ teaspoon garlic powder

¼ teaspoon salt

1 tablespoon olive oil

½ cup plain Greek yogurt (or 5 tablespoons sour cream plus 3 tablespoons mayonnaise)

1 ½ tablespoons lime juice (from 1 lime)

½ teaspoon garlic powder

¼-½ teaspoon sriracha sauce* (or to taste)

pinch of salt

water (as needed to thin sauce)

8 small corn or flour tortillas

½ small red cabbage* (shredded)

1 avocado (sliced)

¼ cup coarsely chopped fresh cilantro

1 lime (cut into wedges)

Directions

Prepare the Fish

Pat the fish dry with paper towels. Combine the chili powder, smoked paprika, garlic powder and salt in a small bowl. Sprinkle the seasoning over both sides of the fish and gently pat the seasoning onto the fish.

Heat the olive oil in a nonstick skillet over medium heat. Add the fish to the pan and cook until the internal temperature reaches 145° F, about 4-7 minutes per side. Turn off the heat.

Make the Fish Taco Sauce

Meanwhile, in a bowl, whisk together the plain Greek yogurt, lime juice, garlic powder, sriracha and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Set aside.

Warm the Tortillas

(Optional) Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once in the microwave.

Assemble Tacos

To serve, fill each tortilla with shredded cabbage, cooked fish, avocado slices, fish taco sauce and chopped cilantro. Serve with lime wedges.

Nutrition

• Serving Size: 2 tacos
• Calories: 414 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 74 mg
• Sodium: 313 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 9 g
• Total Sugars: 5 g
• Protein: 38 g