FISH TACOS

INGREDIENTS:

    Crema

     

    • 1 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
    • 1/4 cup green onions, thinly sliced
    • 1/4 cup cilantro, chopped
    • Juice and zest of one lime
    • 1 clove garlic, minced
    • Salt and pepper to taste
    Tacos

     

    • 1 1/4 lbs. white fish filets (such as red snapper, cod, haddock, or tilapia)
    • 2 Tbsp. olive oil
    • 2 tsp. ground cumin
    • 1 tsp. smoked paprika
    • 1/4 tsp. cayenne pepper
    • 8 8-inch corn tortillas*
    • 2 cups lettuce, shredded
    • 2 cups tomatoes, diced
    • *Hard corn taco shell can be used in place of tortillas

     

    Yields:

    • 4 servings(2 tortillas each)

DIRECTIONS:

    1. Preheat oven to 425 degrees F.
    2. Combine yogurt, green onions, cilantro, lime juice and zest, garlic, salt and pepper in a bowl; set aside.
    3. Place fish on a baking sheet brushed with olive oil. Combine cumin, paprika, and cayenne pepper in a small bowl and sprinkle over both sides of fish filets. Bake at 425 degrees F for 8- 10 minutes until fish flakes easily with a fork or until desired degree of doneness.
    4. Break fish apart with a fork. Heat the tortillas according to package directions. Divide the fish evenly between the tortillas and top with lettuce, tomatoes, and crema. Serve immediately.

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