Fish Tacos
Take taco Tuesday to another level. Tacos are quick to whip up and the yogurt jalapeno dressing adds that extra touch of spice. So what are you waiting for? Get your fiesta on tonight!
Ingredients
- 10 oz white-fleshed fish
- 2 Tbsp flour
- 1 tsp (each) cumin, paprika, onion powder
- Salt and pepper
- 1 egg, beaten
- 1 cup breadcrumbs
- Oil for frying
- 8 soft tacos
- 1 cup EasiYo Greek Style Plain 2% Yogurt
- 2-3 Tbsp chopped jalapenos
- 2-3 Tbsp chopped jalapenos
- 2 cups shredded cabbage
- 1 carrot, grated
- 2 Tbsp red onion, finely chopped
- 1-2 avocado, sliced
- 2 tomatoes, diced
- Handful fresh cilantro
- 1 lime, quartered
Method
- Cut fish into eight long pieces.
- Mix the flour & seasonings together & coat the fish.
- Dip the fish into the egg, then into the breadcrumbs until well coated, and refrigerate until needed.
- Prepare the slaw by tossing together the cabbage, carrot & red onion.
- Prepare the dressing by mixing together the yogurt and jalapenos.
- When ready to serve, heat the oil in a fry pan and cook the fish on a medium heat until crisp on all sides & cooked through. Drain fish on paper towels.
- Divide the slaw onto 8 tacos. Top with warm fish pieces, avocado slices, diced tomato, jalapeno dressing, and fresh cilantro. Serve immediately with a wedge of lime to the side.
