Cilantro Lime Fish Tacos

Ingredients

• 80 ml (⅓ cup)plain yoghurt, preferably whole milk
• 1lime, zested and juiced (use half the zest on the fish)
• ⅛ teaspoonsea salt
• 170 g (6 oz)white fish, such as rockfish, cod, flounder or tilapia
• 1 teaspoonchilli powder
• ¼ teaspoonsea salt
• 15 ml (1 tablespoon), dividedolive oil
• 4tortillas, corn or flour (use corn tortillas for gluten-free tacos)
• A few dropsoil, for brushing the pan
• 1avocado, thinly sliced
• 15 g (¼ cup)shredded raw cabbage or sauerkraut, drained and patted dry
• 60 ml (¼ cup)tomato salsa, preferably fire-roasted, or diced tomato
• 15 g (¼ cup)fresh coriander, roughly chopped
• 1lime, cut into 8 wedges
• To tastehot sauce

Instructions

1. 1

   Mix the sauce

   Stir the yoghurt with the lime juice, half the lime zest and ⅛ teaspoon sea salt. Refrigerate the sauce until you are ready to serve.

2. 2

   Season the fish

   Brush an oven-safe pan with ½ tablespoon of the olive oil, or use a sheet pan. Set the fish in the pan and season the top with the chilli powder, remaining lime zest and ¼ teaspoon sea salt. Drizzle over the remaining ½ tablespoon olive oil and rub it into the seasoning with your fingers.

3. 3

   Broil the fish

   Move an oven rack to about 10 cm (4 inches) from the broiler and preheat the broiler to high. Place the pan in the oven and cook the fish for 5 minutes per 1.3 cm (½ inch) of thickness, or until tender and easy to flake with a fork. Do not turn it during cooking.

4. 4

   Warm the tortillas

   While the fish broils, brush a non-stick or cast-iron pan with a few drops of oil and heat it over medium-high heat. Cook the tortillas one at a time, for about 30 seconds on the first side and 15 seconds on the other, until they begin to bubble. Stack them on a plate and cover with a towel to keep warm. When the fish is cooked, slice it or flake it apart with a fork.

5. 5

   Build the tacos

   Divide the fish, cabbage or sauerkraut, salsa and avocado among the tortillas. Add a dollop of yoghurt sauce and a little coriander to each, or lay out the ingredients for everyone to assemble their own. Serve straight away with the lime wedges and hot sauce, while the fish and tortillas are warm.

What are fish tacos?

Fish tacos are a familiar Mexican-inspired meal in the United States, typically pairing fish with tortillas and fresh toppings. This version uses white fish seasoned with chilli and lime, then finished with avocado, cabbage, salsa and coriander.

The quick yoghurt sauce adds a cool, tangy contrast to the warm fish. Keeping the toppings simple lets the citrus and fresh herbs come through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 458 calories, 24g protein, 38g carbs, 26g fat.

The tortillas and salsa provide most of the carbohydrates, while olive oil and avocado contribute much of the fat; the fish and yoghurt provide protein. Add a simple side of extra vegetables if you want a more substantial plate without changing the tacos.

Choosing the fish

White fish: Cod, flounder, tilapia or rockfish all work here. Choose a piece with a fairly even thickness so it cooks at a similar rate from end to end.

Seasoning: The fish gets chilli powder, lime zest, salt and olive oil on its top surface. The zest brings citrus aroma directly to the fish, while the oil helps the seasoning coat it.

Broiling without turning

Rack position: Set the rack about 10 cm (4 inches) from the broiler before heating it. The close, high heat cooks the fish quickly, so keep an eye on its thickness and doneness.

Flaking cue: The recipe gives 5 minutes per 1.3 cm (½ inch) of thickness as a guide. Check that the fish is tender and flakes easily with a fork; leave it in place rather than flipping it.

A quick sauce and crisp toppings

Yoghurt sauce: Mix the yoghurt with lime juice, half the zest and a little salt, then chill it while you prepare the rest. This gives the flavours time to mingle without adding another cooking step.

Cabbage and avocado: Drain and pat the cabbage or sauerkraut dry so it does not make the tortillas soggy. Slice the avocado thinly for easy layering.

Getting the tortillas ready

One at a time: Warm each tortilla in a lightly oiled non-stick or cast-iron pan over medium-high heat. Give it about 30 seconds on the first side and 15 seconds on the second, stopping when bubbles begin to form.

Keep them warm: Stack the tortillas on a plate and cover them with a towel while the fish finishes. Warm tortillas are easier to fold around the fillings and are best served promptly.

Serving the tacos

Build each taco with fish, cabbage or sauerkraut, salsa and avocado, then add yoghurt sauce and coriander. Lime wedges and hot sauce let everyone adjust the acidity and heat at the table.

For a relaxed meal, arrange the components separately and let diners assemble their own. Serve as soon as the fish and tortillas are warm.

Recipe notes & tips

• Choose fish pieces of similar thickness so they cook evenly.
• Pat the cabbage or sauerkraut dry before adding it to the tacos.
• Keep the yoghurt sauce chilled until the fish is ready.
• Warm tortillas one at a time and cover the stack with a towel.
• Flake the fish gently with a fork to keep some larger pieces for the filling.
• Serve the tacos as soon as they are assembled.

Variations

• Change the fish: Use cod, flounder, tilapia or rockfish as suggested.
• Choose corn tortillas: Use corn tortillas for a gluten-free option.
• Use sauerkraut: Swap it for the raw cabbage, draining and drying it first.
• Swap the salsa: Use diced tomato instead of tomato salsa.
• Adjust the heat: Add hot sauce at the table to suit each diner.

Common mistakes to avoid

• Crowding the fish: Use a pan that lets the fish sit flat rather than folded or piled up.
• Flipping the fish: Leave it in place under the broiler and check for easy flaking instead.
• Overcooking the fish: Use thickness as a timing guide and check tenderness with a fork.
• Wet cabbage: Drain and pat the cabbage or sauerkraut dry before filling the tortillas.
• Cold tortillas: Warm them in the pan and cover the stack with a towel until serving.

How to store

Store leftover fish, sauce and toppings separately in covered containers in the fridge and use within 2 days. Reheat the fish gently until warm, and warm the tortillas in a pan; assemble just before serving.

Frequently asked questions