Ingredients

The following ingredients have 4 Servings
  • 1 pound white fish (like tilapia or cod) (thaw according to package instructions)
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 12 corn tortillas ((6 inches))
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1/3 cup vinegar
  • 1 teaspoon sugar
  • 1/2 cup low fat sour cream
  • 1/2 cup low fat plain yogurt
  • 2 tablespoons lime juice
  • 1 - 2 tablespoon Sriracha Sauce ((hot sauce would work here too, just start with less))
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt

Instruction

  • Before making the fish, in a medium bowl mix together the ingredients for the salw. Allow it to sit while you are making the fish.
  • Pat dry the fish. Rub the fish with spices and salt, covering both sides.
  • In a skillet over medium heat, add 1 tablespoon of olive oil. Make sure it coats the entire pan. Add the fish and cook for 2 minutes on each side. The fish is cooked through when it is compltely opaque all the way through or reaches an internal temperature of 140 degrees. Flake apart the fish.
  • In a small bowl, whisk together the sour cream, yogurt, lime juice Sriracha, sugar, and kosher salt. Adjust the flavors of the sauce to your taste. Read more about how to do that here.
  • To put together the tacos, add a small amount of fish, slaw, and sauce to each one. Enjoy!