Cilantro Lime Fish Tacos

These easy cilantro lime fish tacos are made with broiled chili-lime white fish, fresh cilantro, sliced avocado and a quick yogurt sauce!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Prepare the Toppings: ---
2. 2Mix the yogurt, lime juice, half the zest and salt. Stir to combine. Refrigerate until ready to serve.
3. 3--- Prepare + Cook Fish: ---
4. 4Brush 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. 5Drizzle the remaining ½ tablespoon oil on the fish, and use your fingers to rub the oil into the seasoning.
6. 6Move 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. 8While 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. 9To 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.