Sizzling Fish Tacos

Time: 45 minutes to make and serves 4


  • 1 pound boneless, skinless Wild Caught Cod, cut into 2 inch pieces
  • 2 tablespoons extra virgin olive oil
  • Coarse Ground Black Pepper
  • ¼ cup of 2% Organic Greek Yogurt
  • 1 lime zested and juiced, half cut into wedges
  • Hot sauce, such as tobasco
  • 8 Organic Whole Wheat Tortillas or Organic Corn Tortillas
  • ½ small head of red cabbage, thinly sliced
  • 1 cup of fresh cilantro
  • 1 small white onion finely chopped


1. Heat broiler, with rack in the highest position. Pat dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.
2. Meanwhile, in a small bowl, combine yogurt, lime zest and juice, and a few dashes of hot sauce. Season with pepper. Toast tortillas over a kitchen burner using tongs or wrap in parchment paper-lined foil and heat in over, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro and onion. Serve with lime yogurt sauce and lime wedges.

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