Fish Tacos With Cabbage Slaw & Yogurt-Cilantro Crema
At the Corner of Happy and Harried
At the Corner of Happy and Harried
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Ingredients

  • 20 mins Cook time
  • 10 mins Total time
  • 30 mins Make these spicy fish tacos topped with a quick red cabbage slaw and some yogurt
  • 4 You will need
  • Red cabbage
  • cups
  • 2 tsp Salt and pepper - to taste Yogurt-Cilantro Crema, Yogurt - 1 cup Cream cheese - 1 cup, softened Cilantro - ½ cup Salt - to taste Fish tacos, Fish - 2 fillets, around 1 lb Cayenne powder - 1 tsp Cumin powder - 1 tsp Dried oregano - ½ tsp Salt - ½ tsp Tortillas - 4 (corn or flour) Avocado - 1 large, peeled, pitted and sliced Red cabbage slaw - 2 cups (see above) Yogurt-cilantro crema - as needed (see above) Cilantro leaves - to serve Lime wedges - to serve How to: Red Cabbage Slaw: Combine all ingredients in a bowl and set aside till needed. Yogurt-Cilantro Crema: Blend together yogurt and cilantro. Transfer to a bowl and whisk in soft cream cheese till crema is smooth. Refrigerate till needed. Fish Tacos: Rub cayenne powder, cumin powder, dried oregano and salt evenly all over the fish. Heat a cast iron grill, skillet or other pan on medium-high heat. Place fish on the pan and cook, 3-4 minutes per side. Remove and transfer to a plate. Gently cut fish fish into smaller pieces. Heat another skillet and toast the tortillas, 30-60 seconds per side. To assemble the tacos, place a few slices of fish, avocado and some of the cabbage slaw. Top generously with the cilntro crema, fresh cilantro leaves and a squeeze of lime juice. 3.5.3208

Instructions

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