Fish Tacos with Avocado

This recipe for fish tacos is pro fish layered with cabbage, avocado, p.C. De Gallo and a creamy sauce, all tucked inside warm corn tortillas. It’s a meal that’s rapid, clean, wholesome and ready in 20 mins!

INGREDIENTS

1 pound tilapia fillets a different variety of mild white fish will also work
2 teaspoons olive oil
1 tablespoon taco seasoning
1 cup shredded cabbage
1 avocado thinly sliced
1 cup pico de gallo homemade or store-bought
1/3 cup plain yogurt
1/3 cup mayonnaise
8 corn tortillas warmed

INSTRUCTIONS

Heat the oil in a pan over medium-high heat. Coat the fish with the taco seasoning.
Place the fish in the pan and cook for 3-4 minutes on each side or until just cooked through.
In a small bowl, mix together the plain yogurt, mayonnaise and 2 teaspoons of water.
To assemble the tacos: divide the cabbage evenly between 8 corn tortillas. Break up the fish into large pieces and add it on top of the cabbage.
Finish the tacos with the pico de gallo, avocado and a drizzle of white sauce. Serve immediately.