Fish Tacos With Cabbage Salsa and Yogurt Sauce

Was a line cook at a Mexican place back in college and have been making these things ever since. Very easy to make, and the components are very interchangeable.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 508 Calories

Ingredients

• ¼ cup honey
• 1 cup plain yogurt
• 1 tablespoon olive oil
• 1 tablespoon dried oregano
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 1 tablespoon dried dill weed
• 8 (6 inch) flour tortillas
• ½ medium head cabbage, shredded
• 4 (4 ounce) tilapia fillets
• 1 medium jalapeno pepper, seeded and minced
• 2 medium tomatoes, chopped, or more to taste
• 2 cups chopped fresh cilantro, divided
• 4 medium limes, juiced, divided
• 1 tablespoon mayonnaise, or more to taste
• ¼ teaspoon cayenne pepper, divided, or to taste
• 1 tablespoon sumac powder

Recipe Instructions

Step 1

Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.

Step 2

Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise.

Step 3

Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.

Step 4

Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.

Step 5

Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.

Step 6

Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.