Fish Tacos Recipe

Name: Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Plain Greek Yogurt; 1/2 cups Mayonnaise; 1 whole Jalapeno, Diced Finely; 1 teaspoon Capers, Minced; 1 whole Lime, Juiced; 1/2 teaspoons Dried Oregano; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Dried Dill; 1/2 teaspoons Cayenne Pepper; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 1/2 whole Red Cabbage Shredded; 1 Tablespoon Cider Vinegar; 1 package (12-count Package) Small Corn Tortillas; 2 whole Tilapia Fillets; 1 Tablespoon Flour; 2 Tablespoons Oil; 1 cup Salsa (optional)

Servings: persons

1/2 cups Plain Greek Yogurt
1/2 cups Mayonnaise
1 whole Jalapeno, Diced Finely
1 teaspoon Capers, Minced
1 whole Lime, Juiced
1/2 teaspoons Dried Oregano
1/2 teaspoons Ground Cumin
1/2 teaspoons Dried Dill
1/2 teaspoons Cayenne Pepper
1/2 teaspoons Salt
1/4 teaspoons Pepper
1/2 whole Red Cabbage Shredded
1 Tablespoon Cider Vinegar
1 package (12-count Package) Small Corn Tortillas
2 whole Tilapia Fillets
1 Tablespoon Flour
2 Tablespoons Oil
1 cup Salsa (optional)

1
First make the sauce.
2
Put the yougurt and mayo in a bowl and stir to combine.
3
Add the jalepeno, capers, lime juice, oregeno, cumin, dill and cayenne.
4
Add salt and pepper to taste.
5
Stir to combine.
6
Stash in the fridge for 30 minutes to let the flavors meld.
7
Grate your cabbage into a medium-sized bowl.
8
Drizzle over the cider vinegar and season with salt and pepper to taste.
9
Place in the fridge until you are ready to go.
10
Heat the oven to 350 degrees F. Wrap the corn tortillas in some tin foil and place them in the oven for 10 minutes until warmed through.
11
While the tortillas are warming, cook the fish.
12
I like to season the fillets with salt and pepper and dredge them lightly in a little flour.
13
Cook in a few tablespoons of oil in a pan over medium high heat for 3-4 minutes per side until cooked through and well-browned on the outside.
14
Place a warmed tortilla on a plate.
15
Top with a couple tablespoons of the sauce, some flaked fish, some of the slaw and salsa, if desired.
16
Roll up and stuff in your mouth!
17
So, so, so good!

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cups Plain Greek Yogurt, 1/2 cups Mayonnaise, 1 whole Jalapeno, Diced Finely, 1 teaspoon Capers, Minced, and more.

Yes, Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions