Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 1 tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1/2 tsp. salt
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp. lime juice
- 1/4 tsp. cumin
- 1/4 tsp. paprika
- 1/4 tsp. cayenne pepper
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/4 cup chopped cilantro
- Lime wedges, for serving
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the fish fillets with olive oil, garlic powder, black pepper, and salt. Place them on a baking sheet and bake for 15-20 minutes, or until cooked through.
3. While the fish is cooking, prepare the garlic pepper sauce. In a mixing bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice, cumin, paprika, and cayenne pepper until smooth.
4. Warm the tortillas in a non-stick skillet over medium heat, flipping them occasionally until they are slightly charred.
5. To assemble the tacos, place a few pieces of cooked fish on each tortilla. Top with shredded cabbage, a spoonful of garlic pepper sauce, and chopped cilantro. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 8 small tacos, serving 2-4 people.
Nutritional information:
- Calories: 200
- Fat: 9g
- Carbohydrates: 16g
- Protein: 16g
- Fiber: 3g
- Sugar: 2g
Substitutions for ingredients:
- Any white fish fillets can be used in place of tilapia or cod.
- Sour cream can be used in place of Greek yogurt.
- Red or green cabbage can be used in place of shredded cabbage.
- Flour tortillas can be used in place of corn tortillas.
Variations:
- Add sliced avocado or guacamole to the tacos for extra creaminess.
- Top the tacos with diced tomatoes or salsa for added freshness.
- Use the garlic pepper sauce as a marinade for the fish before cooking.
Tips and tricks:
- Make sure to season the fish well with salt and pepper before baking.
- Warm the tortillas in a non-stick skillet for a few minutes on each side to make them pliable and slightly charred.
- Double the recipe for a larger crowd.
Storage instructions:
- Store any leftover fish and garlic pepper sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in the oven at 350°F for 10-15 minutes, or until heated through.
- Warm the tortillas in a non-stick skillet over medium heat for a few minutes on each side.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and chopped cilantro on top for a colorful presentation.
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
- Mexican rice and black beans
Troubleshooting advice:
- If the garlic pepper sauce is too thick, add a splash of milk or water to thin it out.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fish tacos originated in Baja California, Mexico, and have become a popular dish in many parts of the world.
Flavor profiles:
- This recipe has a spicy and tangy flavor from the garlic pepper sauce, balanced by the mild and flaky white fish.
Serving suggestions:
- Serve the tacos with lime wedges on the side for squeezing over the top.
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Region: Mexican