Portland OR. Interior Design Company
I was introduced to fish tacos when I lived in San Diego and it quickly became one of my family go to recipes. Here is my own healthier version of a traditional Southern California favorite.
- 1/4 cup(s) Greek yogurt (or low-fat sour cream )
- Equal or Splenda – 3-4 packets to taste (or use about 1 tsp. honey or guava nectar)
- 2 tablespoon(s) chopped cilantro
- 5 tablespoon(s) fresh lime juice
- Kosher salt and freshly ground pepper
- 1 small (4 cups) head of Napa cabbage, shredded
- Chopped Jalapeño – if you want it spicy
- Tomatoes- chopped.
- Zatarains fish fry or other corn meal based light fish fry
- 2 pound(s) white fish such as red snapper or tilapia, thin cut crosswise into 2-inch-wide strips
- 10 (7-inch) corn tortillas, warmed – (flour torillas can be used but are much higher in fat and calories)
- Lime wedges, for serving
- In a medium bowl, add the Greek yogurt, chopped jalapeño, cilantro, and sweetener, plus 3 tablespoons of the lime juice. This will be your sauce.
- In a large bowl, toss the cabbage with the remaining 2 tablespoons of lime juice. Season with salt and pepper.
- Heat 2 tsp. olive oil in frying pan- if the oil is hot enough, it will keep the fish from absorbing too much oil.
- Coat each thin fish slice with the seasoned fish fry and place in pan
- “Fry” each piece until golden brown
- To assemble each taco, spread a dollop of sauce on a tortilla. Top with a piece of fish and a large spoonful of the cabbage slaw. Add tomatoes if desired. Serve with hot sauce and lime wedges.