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Easy Fish Tacos + 100 Days of Real Food giveaway
2
from 1 vote
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Author:
Catherine McCord
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Ingredients
▢
greek yogurt
▢
1
medium
tomato, seeded and diced
▢
1/2
cup
diced white onion
▢
1/2
serrano or jalapeno, seeded and minced
▢
1/4
cup
chopped fresh cilantro
▢
1
tablespoon
fresh lime juice
▢
pinch of kosher salt
▢
greek yogurt
▢
1/2
cup
whole wheat flour
▢
1
1/2 teaspoons
chili powder
▢
1/2
teaspoon
ground cumin
▢
1/2
teaspoon
kosher salt
▢
1/8
teaspoon
cayenne pepper
▢
1
pound
white fish (cod, rockfish, tilapia), cut into 1 inch chunks
▢
2-3
tablespoons
butter or olive oil
▢
1
lime, halved
▢
whole grain corn or flour tortillas, for serving
Instructions
Make the pico de gallo: In a medium bowl, toss together all the ingredients.
Prepare the fish: Mix the flour and seasonings on a plate. Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate.
In a large sauté pan, melt the butter over medium heat. Add the fish and cook until the fish is a golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish). Flip and cook until it is golden brown on the other side and the center is white, flaky, and cooked all the way through, 7 to 8 minutes total (depending on the thickness). Add more butter to the pan if necessary to keep it from drying out. Squeeze the lime on top.
Serve the fish with warm tortillas and freshly made pico de gallo.
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