Ingredients
Fish and Seasoning
- 1 pound tilapia fillets (or another mild white fish)
- 2 teaspoons olive oil
- 1 tablespoon taco seasoning
Veggies and Toppings
- 1 cup shredded cabbage
- 1 avocado, thinly sliced
- 1 cup pico de gallo (homemade or store-bought)
Sauce
- 1/3 cup plain yogurt
- 1/3 cup mayonnaise
- 2 teaspoons water
Other
- 8 corn tortillas, warmed
Instructions
- Prepare the fish: Heat the olive oil in a pan over medium-high heat. Coat the tilapia fillets evenly with the taco seasoning.
- Cook the fish: Place the seasoned fish in the heated pan and cook for 3 to 4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
- Make the sauce: In a small bowl, combine the plain yogurt, mayonnaise, and 2 teaspoons of water, mixing until smooth and creamy.
- Assemble the tacos: Evenly divide the shredded cabbage among the warmed corn tortillas. Break the cooked fish into large pieces and place on top of the cabbage.
- Add toppings and serve: Top each taco with pico de gallo, sliced avocado, and drizzle with the prepared white sauce. Serve immediately to enjoy the fresh flavors.
Notes
- You can substitute tilapia with any mild white fish like cod or haddock.
- For a spicier kick, add sliced jalapeños or hot sauce to the pico de gallo.
- Warm the corn tortillas in a dry skillet or microwave before assembling for extra softness.
- For a dairy-free version, substitute the yogurt and mayonnaise with dairy-free alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
