Tacos de pescado con cilantro y lima

Ingredientes

• 1/3 cup plain yogurt (whole milk preferred)
• 1 lime, zested + juiced (Half the zest will be used on the fish)
• 1/8 teaspoon sea salt
• 6 ounces white fish (such as rockfish, cod, flounder or tilapia)
• 1 teaspoon chili powder
• 1/4 teaspoon sea salt
• 1 tablespoon olive oil, divided
• 4 tortillas (corn or flour) (Use corn tortillas for gluten-free tacos)
• a few drops of oil (for brushing the pan)
• 1 avocado, thinly sliced
• 1/4 cup shredded raw cabbage or sauerkraut (drained + patted dry)
• 1/4 cup tomato salsa (use fire-roasted if possible) (Or swap diced tomato)
• 1/4 cup fresh cilantro, roughly chopped
• 1 lime, cut into 8 wedges
• hot sauce

Preparación

1. 1

   --- Prepare the Toppings: ---

2. 2

   Mix the yogurt, lime juice, half the zest and salt. Stir to combine. Refrigerate until ready to serve.

3. 3

   --- Prepare + Cook Fish: ---

4. 4

   Brush an oven-safe pan with half the oil (½ tablespoon). Alternatively, use a sheet pan.Add the fish to the pan, and season the top of the fish with the chili powder, lime zest and sea salt.

5. 5

   Drizzle the remaining ½ tablespoon oil on the fish, and use your fingers to rub the oil into the seasoning.

6. 6

   Move an oven rack to about 4" away from the broiler.Preheat broiler to high.Slide the pan into the oven.Cook fish for 5 minutes per ½" thickness, or until the fish is tender and easily flakes apart with a fork.Do not flip the fish halfway through cooking.

7. 7

   --- Assemble Tacos: ---

8. 8

   While the fish broils, heat the tortillas.Brush a non-stick or cast-iron pan with oil. Heat the pan over medium-high heat, and cook the tortillas one at a time. Heat about 30 seconds on the first side and 15 seconds on the other side, until each side begins to bubble up.Keep tortillas warm by placing on a plate and covering with a towel.When the fish is done cooking, slice or flake apart with a fork.

9. 9

   To assemble the tacos, divide the fish, cabbage (or sauerkraut), salsa and sliced avocado among the tortillas. Top each taco with a dollop of yogurt sauce and a little cilantro. Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.Serve right away while the fish and tortillas are still warm.