Fish Tacos With Herb Yogurt Recipes

FISH TACOS WITH YOGURT SAUCE

Make and share this Fish Tacos With Yogurt Sauce recipe from Food.com.

Provided by blucoat

Categories Lunch/Snacks

Time 16m

Yield 12 tacos

Number Of Ingredients 16

Fish Tacos With Yogurt Sauce image

Steps:

Mix yogurt, mayonnaise, sour cream, red pepper, lime juice, cilantro, salt and pepper in a small bowl. Set aside.
Mix cornstarch, salt and pepper on large, flat plate. Place fish in cornstarch mixture; turn to coat both sides with cornstarch mixture.
Heat oil in large skillet. Shake excess cornstarch off fish; place fish in pan. Cook fish 3 minutes; turn fish and cook 3 more minutes. Remove from pan and place on paper towels to drain excess oil.
Place tortillas on grill or griddle over medium heat 10 seconds on each side, or until beginning to bubble and brown lightly. Fill tortillas with fish. Top with sauce, cabbage and tomatoes.

Ingredients

1/2 cup plain yogurt
1 tablespoon low-fat mayonnaise
3 tablespoons light sour cream
1/4 teaspoon ground red pepper
1/2 lime, juiced
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lbs tilapia fillets
2 tablespoons canola oil or 2 tablespoons vegetable oil
12 corn tortillas
3 cups finely shredded red and green cabbage
1 1/4 cups finely chopped tomatoes

FISH TACOS ULTIMO

After many attempts and many combinations of ingredients these fish tacos are ULTIMO!

Provided by rev'd up chef

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 18

Fish Tacos Ultimo image

Steps:

Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.
Preheat grill for medium heat and lightly oil the grate.
Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 29.2 g, Cholesterol 54.5 mg, Fat 11 g, Fiber 6 g, Protein 31.5 g, SaturatedFat 3.8 g, Sodium 846.7 mg, Sugar 3.4 g

Ingredients

2 pounds tilapia fillets
2 tablespoons lime juice
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
cooking spray
½ cup plain fat-free yogurt
2 tablespoons lime juice
1 ½ tablespoons chopped fresh cilantro
1 ½ teaspoons canned chipotle peppers in adobo sauce
16 (5 inch) corn tortillas
2 cups shredded cabbage
1 cup shredded Monterey Jack cheese
1 tomato, chopped
1 avocado - peeled, pitted, and sliced
½ cup salsa
2 green onions, chopped

FISH TACOS

I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!

Provided by BREESE823

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 19

Fish Tacos image

Steps:

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Nutrition Facts : Calories 409.4 calories, Carbohydrate 43 g, Cholesterol 54.3 mg, Fat 18.8 g, Fiber 4.9 g, Protein 17.3 g, SaturatedFat 2.7 g, Sodium 406.5 mg, Sugar 4.5 g

Ingredients

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 cup beer
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
½ medium head cabbage, finely shredded

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