Healthy fish friday recipe..summer friday fish tacos with cilantro yogurt crema dressing! enjoy! ♥
serves 4 (makes 4 large tacos)
Fish:
• 3/4 lb COD FISH FILET (tilapia or other white fish)
• 2 tsp CHILI POWDER
• 2 tsp CUMIN, GROUND
• SEA SALT AND PEPPER TO TASTE
• 1/4 tsp CAYENNE PEPPER, GROUND (optional or to taste)
• 1 tbsp GRAPESEED or EXTRA VIRGIN OLIVE OIL
Crema:
• 6 oz PLAIN GREEK YOGURT, nonfat or lowfat
• 1/2 tsp LIME ZEST & JUICE
• 1/2 tsp PURE HONEY
• 1/4-1/2 tsp GARLIC POWDER OR FRESH MINCED GARLIC
• SEA SALT AND PEPPER TO TASTE
• 1 1/2 tbsp FRESH CILANTRO, chopped
Extras:
• 4 WHEAT OR CORN ( I LIKE WHEAT IT'S HEALHTIER!) TORTILLAS, 6-inch
• 1 AVOCADO, sliced
• 1/3 cup PICO DE GALLO or SALSA
• SHREDDED LETTUCE (optional)
1. For yogurt crema: whisk yogurt (or light sour cream), 1/2 tsp lime juice, 1/2 tsp lime zest, honey, garlic powder, cilantro, salt and pepper together in a small bowl. Refrigerate until ready to serve (makes a good amount so probably won’t use all if making 4 tacos).
2. In a small bowl combine cumin, chili powder and cayenne pepper, if using. Cut fish into 4 filets; sprinkle seasoning, salt and pepper on both sides and gently rub into flesh with hands.
3. Heat a large sauté pan, or grill, over medium-high heat. Add oil and sauté fish 2-3 minutes per side (depending on thickness) or until cooked through. While fish cooks warm corn tortillas in a separate pan or on grill.
4. Top each of 4 warm tortillas with one fish filet, about 1-2 Tbsp pico or salsa, 1/4 avocado, and drizzle with 1-2 Tbsp crema. Serving size, one taco with toppings. enjoy! ♥
serves 4 (makes 4 large tacos)
Fish:
• 3/4 lb COD FISH FILET (tilapia or other white fish)
• 2 tsp CHILI POWDER
• 2 tsp CUMIN, GROUND
• SEA SALT AND PEPPER TO TASTE
• 1/4 tsp CAYENNE PEPPER, GROUND (optional or to taste)
• 1 tbsp GRAPESEED or EXTRA VIRGIN OLIVE OIL
Crema:
• 6 oz PLAIN GREEK YOGURT, nonfat or lowfat
• 1/2 tsp LIME ZEST & JUICE
• 1/2 tsp PURE HONEY
• 1/4-1/2 tsp GARLIC POWDER OR FRESH MINCED GARLIC
• SEA SALT AND PEPPER TO TASTE
• 1 1/2 tbsp FRESH CILANTRO, chopped
Extras:
• 4 WHEAT OR CORN ( I LIKE WHEAT IT'S HEALHTIER!) TORTILLAS, 6-inch
• 1 AVOCADO, sliced
• 1/3 cup PICO DE GALLO or SALSA
• SHREDDED LETTUCE (optional)
1. For yogurt crema: whisk yogurt (or light sour cream), 1/2 tsp lime juice, 1/2 tsp lime zest, honey, garlic powder, cilantro, salt and pepper together in a small bowl. Refrigerate until ready to serve (makes a good amount so probably won’t use all if making 4 tacos).
2. In a small bowl combine cumin, chili powder and cayenne pepper, if using. Cut fish into 4 filets; sprinkle seasoning, salt and pepper on both sides and gently rub into flesh with hands.
3. Heat a large sauté pan, or grill, over medium-high heat. Add oil and sauté fish 2-3 minutes per side (depending on thickness) or until cooked through. While fish cooks warm corn tortillas in a separate pan or on grill.
4. Top each of 4 warm tortillas with one fish filet, about 1-2 Tbsp pico or salsa, 1/4 avocado, and drizzle with 1-2 Tbsp crema. Serving size, one taco with toppings. enjoy! ♥
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