Fish Tacos With Herb Yogurt Recipes

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FISH TACOS ULTIMO



Fish Tacos Ultimo image

After many attempts and many combinations of ingredients these fish tacos are ULTIMO!

Provided by rev'd up chef

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 18

2 pounds tilapia fillets
2 tablespoons lime juice
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
cooking spray
½ cup plain fat-free yogurt
2 tablespoons lime juice
1 ½ tablespoons chopped fresh cilantro
1 ½ teaspoons canned chipotle peppers in adobo sauce
16 (5 inch) corn tortillas
2 cups shredded cabbage
1 cup shredded Monterey Jack cheese
1 tomato, chopped
1 avocado - peeled, pitted, and sliced
½ cup salsa
2 green onions, chopped

Steps:

  • Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.
  • Preheat grill for medium heat and lightly oil the grate.
  • Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
  • Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
  • Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 29.2 g, Cholesterol 54.5 mg, Fat 11 g, Fiber 6 g, Protein 31.5 g, SaturatedFat 3.8 g, Sodium 846.7 mg, Sugar 3.4 g

TZATZIKI FISH TACOS



Tzatziki Fish Tacos image

Tzatziki Fish Tacos have a Greek twist! Made with breaded white fish filet topped with mint tzatziki sauce.

Provided by Gina

Categories     Dinner

Time 25m

Number Of Ingredients 22

12 ounces boneless (skinless white fish fillets such as cod, halibut, branzino)
1 teaspoon salt (divided)
1 tablespoon all-purpose flour
1 large egg (beaten)
1/2 cup panko crumbs
1/4 teaspoon garlic powder
1/4 teaspoon oregano
olive oil spray
1 tomato (diced)
1/4 cup diced red onion
3 cups chopped white cabbage
fresh dill (for topping)
8 small flour tortillas (warmed (such as mission street taco flour tortillas))
8 lemon wedges (for serving)
3/4 cup Stonyfield Plain 0% Fat Greek Yogurt
1/3 cup grated cucumber (seeds and skin removed (from 1 medium))
1 small clove garlic (crushed)
1 teaspoon fresh lemon juice
1/2 tablespoon fresh mint (chopped)
1/2 tablespoon fresh dill (chopped)
1/4 + 1/8 teaspoon kosher salt
fresh black pepper (to taste)

Steps:

  • Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and use the back of a spoon to help squeeze out any excess liquid.
  • Combine with the yogurt, garlic, lemon juice, mint, dill, salt, pepper and refrigerate until read to eat.
  • Season fish with 1/2 teaspoon salt. Cut into 8 strips.
  • Place flour on a plate and egg in a shallow bowl. On another plate, combine panko with remaining 1/2 teaspoon salt, garlic powder and oregano.

Nutrition Facts : ServingSize 2 tacos, Calories 350 kcal, Carbohydrate 44 g, Protein 31 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 98 mg, Sodium 919 mg, Fiber 5 g, Sugar 5 g

FISH TACOS WITH YOGURT SAUCE



Fish Tacos With Yogurt Sauce image

Make and share this Fish Tacos With Yogurt Sauce recipe from Food.com.

Provided by blucoat

Categories     Lunch/Snacks

Time 16m

Yield 12 tacos

Number Of Ingredients 16

1/2 cup plain yogurt
1 tablespoon low-fat mayonnaise
3 tablespoons light sour cream
1/4 teaspoon ground red pepper
1/2 lime, juiced
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lbs tilapia fillets
2 tablespoons canola oil or 2 tablespoons vegetable oil
12 corn tortillas
3 cups finely shredded red and green cabbage
1 1/4 cups finely chopped tomatoes

Steps:

  • Mix yogurt, mayonnaise, sour cream, red pepper, lime juice, cilantro, salt and pepper in a small bowl. Set aside.
  • Mix cornstarch, salt and pepper on large, flat plate. Place fish in cornstarch mixture; turn to coat both sides with cornstarch mixture.
  • Heat oil in large skillet. Shake excess cornstarch off fish; place fish in pan. Cook fish 3 minutes; turn fish and cook 3 more minutes. Remove from pan and place on paper towels to drain excess oil.
  • Place tortillas on grill or griddle over medium heat 10 seconds on each side, or until beginning to bubble and brown lightly. Fill tortillas with fish. Top with sauce, cabbage and tomatoes.

FISH TACOS WITH HERB YOGURT



Fish Tacos With Herb Yogurt image

This is a combination of the best elements of a few different fish taco recipes I've tried in the past. It's a nice balance of herbs, spices, citrus and heat. Prep time does not include marinading.

Provided by Pangaea

Categories     Whitefish

Time 10m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb white fish fillet, cod, tilapia, etc
2 tablespoons olive oil
1 tablespoon dried ancho chile powder
1 jalapeno, seeded and diced
1 lime, juiced
3 tablespoons cilantro
1 pinch salt
3/4 cup Greek yogurt
1/2 lime, juiced
2 teaspoons capers
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon dried dill
1 pinch smoked paprika
tortilla
red onion
cabbage, shredded

Steps:

  • Add fish to plastic bag, cover with marinade ingredients and refrigerate for 1 hour, turning after 30 minutes.
  • Whisk together sauce ingredients in a bowl, then cover and refrigerate.
  • Cook fish in pan over medium-high heat for about 5 minutes, turning once, until the fish is white and flaky.
  • Cut fish into pieces with a fork.
  • Chop fixings, wrap everything in a tortilla and serve.

Nutrition Facts : Calories 177.6, Fat 8.6, SaturatedFat 1.3, Cholesterol 76.2, Sodium 196.9, Carbohydrate 4.1, Fiber 1.6, Sugar 0.7, Protein 21.4

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