1 pound of fish fillets
Fish Rub:
2 Tbsp. lime juice
1 tsp. Salt
1 tsp. Black pepper
1 tsp. garlic powder
1 tsp. paprika
Sauce:
½ cup plain yogurt
½ cup mayonnaise
2 Tbsp. lime juice
1 ½ tsp. fresh cilantro
Other ingredients:
20 5” corn tortillas
2 cups shredded cabbage or coleslaw mix
2 cups shredded Mexican cheese
1 tomato chopped into small pieces
1 jar salsa
Directions
- In a small bowl combine salt, pepper, garlic powder and paprika
- Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika mixture. Spray both sides of each fillet with cooking spray.
- Preheat a frying pan on medium heat with 1 Tbsp. of Olive oil.
- Fry fish until fish is easily flaked with a fork. Cook about 5 minutes on each side. Only flip fish once.
Prepare sauce:
- In a small bowl, combine yogurt, mayonnaise, 2 tablespoons lime juice, and cilantro. Sitr until combined. Set aside.
Build Tacos:
- Chop tomato into small pieces.
- Heat each corn tortilla in a greased skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and top with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, and salsa.