Becca from Thrice the Spice here with one of my favorite foods ever, Fish Tacos. I think this is a great recipe for these nearly spring days when you’re wanting to eat something a big lighter & fresher tasting, but it’s still too cool and rainy to count on using the grill. If you’ve never tried them, I’d encourage you to give them a try; they’re nothing like the spicy traditional Mexican tacos you’re used to eating; they’re a whole genre of their own, and my family loves them. I first started using a variation of this recipe in 2007 according to my scrawled notes on the paper I first printed the recipe out on. Unfortunately, I can’t find the original source, but I’ve changed it pretty drastically over the years anyway. I usually use ‘good’ fish sticks, ones that are the fillets and not minced fish, but feel free to use your favorite fish. Just add more a bit extra seasoning to the fish, as needed. These are so super yummy, and I’ve added a few shortcuts so you can get them on the table quickly.
1/4 cup green onions, chopped
1/4 cup fresh cilantro leaves
1/4 cup Greek Yogurt (I use Fage Total 0%)
1/4 cup mayonnaise (I use the olive oil kind)
1 Tablespoon lime juice (from the green bottle or fresh)
1/4 teaspoon garlic powder
1 pound fish sticks from whole fillets (or your favorite kind of white fish)
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
8 corn tortillas
2 cups shredded cabbage (feel free to use the pre-chopped in the bagged salad aisle)
Gently mix all ingredients for sauce, and set aside until ready for use.
Spray a large piece of foil with olive oil; stack corn tortillas onto it, spraying each one with olive oil first so they don’t stick together. Wrap the foil around to seal, and place it in the oven while your fish is cooking.
Prepare fish as directed on package, adding seasonings before cooking.
To serve, top each corn tortilla with fish, then cabbage, and top with sauce. Enjoy!