Fish · Mexican

Fish Tacos with Yogurt Sauce

It’s strange to me that when I think back to high school and most of college, I could care less about cooking. I just didn’t do it. Though I’ve been exposed to home cooking my entire life, from the family dinners every weeknight growing up (that I so took for granted), to holidays at my Grandma’s house where she spent (and still spends) most of the day cooking away for Christmas dinner or Easter brunch. I know that’s where I get my appreciation for good home cooked meals, it just took a bit of maturity to really get it. 
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Most days I run my dinner plan by my mom first to see what she thinks, or what side dish would go well with a certain dish. Just like yesterday when I said “I want to make fish tacos….what was that yogurt sauce you used to make?” Here it is!

Fish Tacos
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Sauce

1/2 cup plain yogurt
2 TBS mayonnaise
1/2 tsp cumin
1/4 tsp cayenne pepper
Juice of one lime
1/4 cup chopped cilantro
salt and pepper

Tacos

Juice of 1/2 lime
2 TBS canola oil
1 lb firm white fish (I used Tilapia)
salt and pepper
6 or so corn tortillas
2 cups shredded cabbage or slaw mix
1 large tomato, chopped

1. Mix together all ingredients for sauce

2. For tacos: Preheat broiler or grill

3. Combine lime juice and oil and spoon onto fish

4. Fry tortillas

5. Cook fish on greased pan for approx 10 minutes or until done

6. Break fish into chunks

7. Assemble tacos–top with sauce, cabbage and tomatoes

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