Stir It Up: Fish Tacos - WFMJ.com News weather sports for Youngstown-Warren Ohio

Stir It Up: Fish Tacos

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Fish Tacos

Dressing:
1/4 cup thinly sliced green onions
1/4 cup chopped cilantro
3 tablespoons mayonnaise
3 tablespoons sour cream or plain Greek yogurt
1 teaspoon grated lime rind
11/2 teaspoon lime juice
1/4 teaspoon salt
1 teaspoon minced garlic
Combine in a small bowl and allow flavors to blend while making the fish. You may use fat-free or low-fat mayonnaise and sour cream. If you are stout at heart add some chopped chipotle peppers.


Seasoning:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
Mix all spices together.
1 1/2 pounds red snapper fillets or halibut, mahi-mahi, cod, shrimp, tilapia, any firm white fish
Cooking spray
8 (6 inch) corn tortillas
2 cups cabbage, shredded (Asian cabbages are the best)


Preheat the oven to 425 degrees.   Place fish fillets on a parchment covered baking sheet which is lightly coated with cooking spray.  Sprinkle the fish with the spice mix on both sides and bake in the preheated oven for 9 minutes or until fish flakes.  Break or cut fillets into pieces that will fit into the tortillas.  I like them broken into pieces.  Heat the tortillas according to the package direction.  Divide the fish evenly on the tortillas and top each with 1/4 cup cabbage and a tablespoon of the dressing. YUM!

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