Recipe by Pangaea
This is a combination of the best elements of a few different fish taco recipes I've tried in the past. It's a nice balance of herbs, spices, citrus and heat. Prep time does not include marinading.
Top Review by breezermom
Used fresh red snapper for this, and it turned out very nicely. I upped the heat a bit using more jalapeno. My favorite part was the yogurt sauce, although I think I'll add a bit of sriracha sauce next time to add a bit more heat. I don't think the texture of cod would really work well in this, but haven't tried it. I used tortillas instead of taco shells as suggested by the poster, and topped with shredded cabbage and red onions. I'd like to try this with some guacamole and tomatoes as well. This was a very easy to make recipe for after work. Thanks for sharing your recipe! Made for PAC Spring 2011.
- 1 lb white fish fillet, cod, tilapia, etc
- 2 tablespoons olive oil
- 1 tablespoon dried ancho chile powder
- 1 jalapeno, seeded and diced
- 1 lime, juiced
- 3 tablespoons cilantro
- 1 pinch salt
- 3⁄4 cup Greek yogurt
- 1⁄2 lime, juiced
- 2 teaspoons capers
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried dill
- 1 pinch smoked paprika
- red onion
- cabbage, shredded
Directions See How It's Made
- Add fish to plastic bag, cover with marinade ingredients and refrigerate for 1 hour, turning after 30 minutes.
- Whisk together sauce ingredients in a bowl, then cover and refrigerate.
- Cook fish in pan over medium-high heat for about 5 minutes, turning once, until the fish is white and flaky.
- Cut fish into pieces with a fork.
- Chop fixings, wrap everything in a tortilla and serve.