Fish Tacos

Hello from the other side.

I wanted to post a thousand meals…

Sorry it’s been so long, but this little guy named Atlas has been consuming my life. Between walks, trips to the dog park, and obedience classes, it’s hard enough to squeeze in a workout and cook something by rote for dinner. Don’t worry, I still cook the Real Food/Real Appetite way! We just eat a lot of repeats. A roast chicken appears with some regularity, along with many variations on pasta and stir-fry. And eggs. Lots and lots of eggs!

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But anyway. This whole week I was craving fish tacos. So while I waited ever-so-patiently for my avocados to ripen, I meditated on this idea. Pan-seared fish. Red cabbage. And a creamy lime-cilantro yogurt sauce. Yes.

And it is fast. SO fast! If you have half an hour tonight, you can make this for dinner.

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Fish Tacos with Lime-Cilantro Yogurt Sauce

These tacos come together super-fast. I put the fish in some cool water to thaw when I got home, did a quick workout, and then it was ready to go. I used my favorite Trader Joe’s corn tortillas (only 2 ingredients!) but of course no one would be upset if you made homemade if you had the extra time! There’s not much measurement in the ingredient list because this recipe is infinitely scaleable.

  • about 4 oz of thawed firm white fish per person (I used mahi)
  • corn tortillas
  • shredded cabbage
  • sliced or mashed avocado
  • a few cilantro leaves

Lime-Cilantro Yogurt Sauce (makes about 2/3 cup, enough for about 8 tacos)

  • 1 clove garlic, minced into a paste
  • 1/4 cup packed cilantro, finely chopped
  • juice and zest of 1/2 a lime
  • 1 tbsp minced jalepeno (give or take, optional)
  • 1/2 cup plain yogurt
  1. Combine all ingredients for the yogurt sauce in a small bowl. Set aside while you cook the fish. You can make this ahead of time and it will only taste better!
  2. Preheat a cast-iron or nonstick skillet over high heat. Salt both sides of the fish and pat dry, this will help you get a nice sear on it. Add a little oil to the pan, swirl to coat, and gently add the fish. Cook for about 3-4 minutes per side, depending on the thickness of the fish. The fish should release easily from the pan when it’s ready to flip. Meanwhile, chop the cabbage and mash or slice the avocado, and warm the tortillas.
  3. Assemble the tacos by dividing the fish among the tortillas, adding the garnishes, and spooning some of the sauce on top. Serve and devour!

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