• 1 cup Greek 0% plain
    • 1/4 cup thinly sliced green onions
    • 1/4 cup chopped fresh cilantro
    • Juice and zest of one lime
    • 1 clove garlic, minced
    • Salt and pepper to taste


    • 1 1/4 lbs white fish filets (such as red snapper, cod, haddock or tilapia)
    • 2 tablespoons olive oil
    • 2 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper
    • 8 x 8-inch tortillas*
    • 2 cups shredded lettuce
    • 2 cups diced tomatoes

    * Hard corn taco shall can be used in place of flour tortillas


    Prep Time: 20 minutes
    Cook/Rest Time: 35 minutes

    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 vegetable oil. Combine cumin, paprika and red pepper in a small bowl and sprinkle over both sides of fish filets. Bake at 425 degrees F for 8- 10 minutes or 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.


    Serves 4
    Serving Size: 2 tacos each


    Amount per serving: Calories: 530  |   Protein: 43g  |  Total Fat: 15g