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

• 1 teaspoon grated lime rind

• 1 1/2 teaspoons fresh lime juice

• 1/4 teaspoon salt

• 1 garlic clove, minced

• Tacos:

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon ground red pepper

• 1/8 teaspoon salt

• 1/8 teaspoon garlic powder

• 1 1/2 pounds tilapia

• Cooking spray

• 8 (6-inch) corn tortillas

• 2 cups shredded cabbage

• Preheat oven to 425°.

• To prepare topping, combine the first 8 ingredients in a small bowl; set aside (refrigerate).

• 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.