Kate’s Kitchen with Teens: Better Than The Food Truck Fish Tacos
Topping:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
6 tablespoons plain nonfat Greek yogurt
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1 teaspoon grated lime rind
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1 1/2 teaspoons fresh lime juice
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1/4 teaspoon salt
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1 garlic clove, minced
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Tacos:
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon smoked paprika
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1/4 teaspoon ground red pepper
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1/8 teaspoon salt
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1/8 teaspoon garlic powder
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1 1/2 pounds tilapia
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Cooking spray
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8 (6-inch) corn tortillas
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2 cups shredded cabbage
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Preheat oven to 425°.
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To prepare topping, combine the first 8 ingredients in a small bowl; set aside (refrigerate).
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To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place tilapia on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon topping.