Ingredients
The following ingredients have 4 Servings
- ⅓ cup plain yogurt (whole milk preferred)
- 1 lime, zested + juiced (Half the zest will be used on the fish)
- ⅛ teaspoon sea salt
- 6 ounces white fish (such as rockfish, cod, flounder or tilapia)
- 1 teaspoon chili powder
- ¼ teaspoon sea salt
- 1 tablespoon olive oil, divided
- 4 tortillas (corn or flour) (Use corn tortillas for gluten-free tacos)
- a few drops of oil (for brushing the pan)
- 1 avocado, thinly sliced
- ¼ cup shredded raw cabbage or sauerkraut (drained + patted dry)
- ¼ cup tomato salsa (use fire-roasted if possible) (Or swap diced tomato)
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into 8 wedges
- hot sauce
