Fish Tacos Recipe

Easy and Healthy Fish Tacos Recipe with crispy fish, greens and the best crema with yogurt to keep energy in taking a look at. Spicy, creamy and higher than any food truck.

Ingredients

Fish Tacos:

1 lb any firm white fish (I used cod), cut into 1″ cubes
1/2 cup any flour (I used almond flour)
2 tsp taco seasoning
1 tsp garlic powder
1 tsp cornstarch
1/4 tsp salt
Ground black pepper, to taste
2 tbsp avocado or coconut oil, for frying (or whatever you use)
9 corn tortillas

Fish Taco Sauce:

1/2 cup plain yogurt, 2%+ fat
1/4 cup mayo (I use avocado oil)
1 lime, juice of
1/2 tsp taco seasoning
1/4 tsp salt
Pinch of cayenne
Ground black pepper, to taste

Fish Taco Toppings:

Cabbage
Tomato
Avocado
Red onion
Cilantro

Instructions

Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt, and pepper. Stir and set aside.
Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
Toppings: Chop and prepare the toppings.
To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don’t overcook. Do not overcrowd the skillet – helps to keep fish crispy. Remove onto a plate.
To assemble tacos: Warm tortillas in a cast-iron skillet on high heat for 10 seconds per side and pressing on with a spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce. Serve immediately.

Store: Refrigerate leftover cooked fish, sauce and toppings covered or in a container for up to 24 hours. Fish is most crispy right after cooking.

Make-Ahead: You can chop toppings and make the sauce up to 2 days in advance. Refrigerate separately. You can also mix and store in a dry place flour with spices that you will use for dredging.