We tried this one out for Cinco de Mayo this year and it was so good. It's meant to be a much more healthy version of Mexcian food. I got the recipe from the Today Show with featured chef.
Fish Tacos with Yogurt Sauce Chef LaLa
Yogurt sauce:
½ c plain yogurt
1 T low-fat mayonnaise
3 T light sour cream
¼ t cayenne pepper
½ lime, juiced
¼ c chopped fresh cilantro
½ t salt
¼ t black pepper
Fish tacos:
½ c cornstarch
½ t salt
¼ t black pepper
1 ½ lbs tilapia fillets
2 T canola or vegetable oil
12 corn tortillas
3 c finely shredded red & green cabbage
1 ¼ c finely chopped tomatoes
Mix “yogurt sauce” ingredients in a small bowl. Set aside. Mix cornstarch, S&P on large, flat plate. Place fish in cornstarch mixture; turn to coat both sides with cornstarch mixture. Heat oil in large skillet. Shake excess cornstarch off fish; place fish in pan. Cook fish 3 minutes, turn over and cook 3 more mins. Remove from pan and place on paper towels to drain excess oil. Place tortillas on grill or griddle over medium heat 10 seconds on each side, or until beginning to bubble and brown lightly. Fill tortillas with fish. Top with sauce, cabbage and tomatoes (and Salsa Asada, recipe below). Makes 12 tacos.
Salsa Asada Chef LaLa
3 lg tomatoes
1 onion
2 garlic cloves
2 jalapenos
Salt
Place all ingredients on a skillet. Cook until charred. Transfer to a molcajete or mortar and pestle. Smash to combine. Add salt to taste. Serve in molacajete for presentation.
