Fish Tacos

Name: Fish Tacos
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces (4 oz.) each skinless firm white fish such as cod, (or snapper fillet, mahi mahi), fresh is best, if frozen thawed; 1/2 teaspoon cumin; 1/2 teaspoons kosher salt; 3/4 teaspoons lime chilli seasoning, such as Tajin Classic; For The Sauce (make 1/2 cup); 1/4 cup fat free Greek Yogurt; 3 tablespoons light mayonnaise; 1 tablespoon lime juice; 1-2 tablespoons water, to thin; 3/4 teaspoon chilli-lime seasoning salt, such as Tajin Classic; 1/8 teaspoon kosher salt; For The Slaw; 1/4 cup chopped cilantro; 1 cup white cabbage, sliced; 1 cup red cabbage, sliced; 1/4 cup shredded carrots; 1 tablespoon olive oil; 1 tablespoon lime juice; 1/4 teaspoon kosher salt; 8 corn tortillas, charred on the open flame 30 seconds on each side; Lime wedges, for serving

Performance Triad @cook_2940124

Army Public Health Center

Submitted from Army Wellness Center Camp Zama, Japan

Performance Triad @cook_2940124

Army Public Health Center

Submitted from Army Wellness Center Camp Zama, Japan

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Ingredients

4 servings

4 pieces (4 oz.)each skinless firm white fish such as cod, (or snapper fillet, mahi mahi), fresh is best, if frozen thawed
1/2 teaspooncumin
1/2 teaspoonskosher salt
3/4 teaspoonslime chilli seasoning, such as Tajin Classic
For The Sauce (make 1/2 cup)
1/4 cupfat free Greek Yogurt
3 tablespoonslight mayonnaise
1 tablespoonlime juice
1-2 tablespoonswater, to thin
3/4 teaspoonchilli-lime seasoning salt, such as Tajin Classic
1/8 teaspoonkosher salt
For The Slaw
1/4 cupchopped cilantro
1 cupwhite cabbage, sliced
1 cupred cabbage, sliced
1/4 cupshredded carrots
1 tablespoonolive oil
1 tablespoonlime juice
1/4 teaspoonkosher salt
8corn tortillas, charred on the open flame 30 seconds on each side
Lime wedges, for serving

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Steps

1

Season fish with salt, ground cumin and Tajin.
Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
2

Toss the slaw ingredients and keep cold.
Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
3

Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.