White Fish Tacos


For the fish:

2 tbsp. freshly squeezed lime juice

3 tbsp. extra virgin olive oil, divided

3 tbsp. minced cilantro

¼ tsp. cumin

2 cloves garlic, minced or pressed

1 lb. white fish (halibut, cod, tilapia, etc.)


For the cilantro cream sauce:

Juice of 1 lime

2 tbsp. cilantro, minced

6 oz. nonfat greek yogurt (sour cream is fine too)

1 clove garlic, minced

Pepper, to taste

For serving:

Cherry tomatoes, quartered

Green onions, chopped

Red cabbage, shredded

(Or whatever sounds good to you!)

6-inch flour tortillas


Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish.  Whisk together until well blended.  Place the fish in the mixture, turning to coat.  Let marinate 15-30 minutes.

Meanwhile, prepare the cilantro cream sauce.  Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl.  Mix until well blended.  Refrigerate until ready to use.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.  Place the fish in the pan and cook without disturbing, 3 minutes.  Flip the fish and cook on the second side 2-3 minutes more.  Remove to a plate, season with salt as desired, and let rest for a few minutes.  Shred the fish into bite-sized pieces with two forks.  

Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.

Printed from Annie’s Eats