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.

Brock Designs Fish Taco Recipe

Ingredients

• 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

Directions

1. 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.
2. In a large bowl, toss the cabbage with the remaining 2 tablespoons of lime juice. Season with salt and pepper.
3. Heat 2 tsp. olive oil in frying pan- if the oil is hot enough, it will keep the fish from absorbing too much oil.
4. Coat each thin fish slice with the seasoned fish fry and place in pan
5. “Fry” each piece until golden brown
6. 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.