Inspiration: Skinny Taste
Spice isn't for everyone, so try using vanilla yogurt to offset the chili with a little sweetness. And throw some grated cotija on top there. You've earned it.
Ingredients
Fish
4 (4 oz) pieces skinless cod
1/2 tsp cumin
1/2 tsp kosher salt
3/4 tsp lime chili seasoning
Crema
1/2 cup Greek Yogurt
1 tbsp lime juice
1-2 tbsp water, to thin
3/4 tsp chili-lime seasoning
1/8 tsp kosher salt
Slaw 1/4 cup chopped cilantro 2 cup white cabbage, sliced 1/4 cup shredded carrots 1 tbsp olive oil 1 tbsp lime juice 1/4 tsp kosher salt 8 corn tortillas, charred on the open flame 30 seconds on each side Lime wedges, for serving
Preparation
Season fish with salt, ground cumin, and lime chili seasoning.
Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
Toss the slaw ingredients and keep cold.
Cook fish on a preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up into chunks.
Char the tortillas in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.
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