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Fish Tacos with Slaw & Spicy Greek Yogurt
Ingredients:
- Slaw
- 3 cups Green Cabbage, finely shredded
- 1/4 cup Carrots, shredded
- 1/8 cup Fresh Cilantro, chopped
- 2 Tbsp Lime Juice
- 2 Tbsp Olive Oil
- 2 Tbsp Red Wine Vinegar
- 1 clove Garlic, minced
- Fish
- Pan Spray
- 1 lb Halibut, fresh or thawed, cut into cubes
- 1-2 T. freshly squeezed lime juice
- 1 garlic clove, crushed
- 1/4 dry white wine
- 3-4 fresh basil leaves, chopped fine
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1/4 tsp Onion Powder
- Spicy Greek Yogurt
- 1/2 cup Plain Greek Yogurt (nonfat)
- Hot Sauce (create own desired level of heat)
- Taco Fixings
- 1/2 Avocado
- 8 Corn or Flour Tortillas, 6 inch
- Salsa
Directions:
Prepare slaw up to 24 hours ahead. In a medium bowl, whisk together lime juice, olive oil, vinegar, and garlic. Pour cabbage and carrots into bowl and toss until covered with dressing. Cover and place in refrigerator until ready to serve.
Preheat oven to 400 degrees. Spray a baking sheet with pan spray. Combine lime juice through basil leaves in a sealed baggie. Add fish cubes and marinate for 10 minutes to 30 minutes, turning frequently. While fish is marinating, combine seasonings in a small bowl and put aside. Remove fish from marinade and place on baking sheet. Spray top of fish with non-stick spray and sprinkle with desired amount of seasoning. Bake for approximately 8 minutes or until fish flakes with a fork.
While fish is baking, mix together hot sauce and Greek yogurt to desired heat. Slice avocado into 8 slices. Heat tortillas in microwave on damp towel for 10-20 seconds and wrap in foil until time for serving.
Once fish is done, assemble tacos by placing 4-5 cubes of fish, 2 tablespoons of slaw, one slice of avocado, 1 tablespoon of Greek yogurt, and salsa as desired, in a tortilla. Roll up and enjoy!
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