Tacos de Pescado

Ingredients(for 2 tacos per person)

• 250g White fish fillets (tilapia, cod, or mahi-mahi) (any firm white fish)
• 4 Corn tortillas (authentic Mexican style)
• 1 cup Red cabbage (finely shredded)
• 2 tbsp Fresh lime juice
• 2 tbsp Low-fat Greek yogurt (for a healthy crema)
• 2 tbsp Fresh cilantro (chopped)
• 1 small Tomato (diced for pico de gallo)
• 2 tbsp Red onion (finely chopped)
• 1 small Jalapeño pepper (minced, seeds removed for less heat) - optional
• 1 tbsp Olive oil (for grilling)
• to taste Salt and pepper

Instructions

1. 1

   Prepare the pico de gallo by combining diced tomato, red onion, cilantro, jalapeño, a pinch of salt, and 1 tbsp lime juice in a small bowl. Mix well and set aside.

   5 minutes

   Let the salsa sit for a few minutes to enhance the flavors.

2. 2

   Rinse and pat dry the fish fillets. Season both sides with salt, pepper, and a little lime juice.

   2 minutes

   Use fresh lime for the brightest flavor.

3. 3

   Heat olive oil in a nonstick pan over medium heat. Grill the fish fillets for 3-4 minutes per side until cooked through and flaky. Remove from heat and break into large chunks.

   8 minutes

   Do not overcook; fish should remain moist and tender.

4. 4

   While the fish is cooking, mix low-fat Greek yogurt with 1 tbsp lime juice and a pinch of salt to create a light crema.

   2 minutes

   Add a little water if you prefer a thinner sauce.