If you love tacos and seafood, this recipe is for you! We’re huge fans of both—after all, tacos were our birthday meal of choice for most of our childhood! And now we eat seafood as frequently as we can! We love to top ours with mango too for a light and refreshing tasting taco. These delicious tacos are made with a Dannon® Oikos® Plain Greek Nonfat Yogurt crema on top—yum!
Psst… looking for more ways to get some fish? You’ll love these lil’ numbers… our Surf & Turf Tostadas, Mediterranean Fish Tacos and our Shrimp Cocktail Shooters
Mediterranean Fish Tacos
PREP TIME 20 Minutes
COOK TIME 8-10 minutes
YIELDS 8 tacos
Ingredients
CREMA:
• 1 CUP DANNON® OIKOS® PLAIN GREEK NONFAT YOGURT
• 1/4 CUP THINLY SLICED GREEN ONIONS
• 1/4 CUP CHOPPED FRESH CILANTRO
• JUICE AND ZEST OF ONE LIME
• 1 CLOVE GARLIC, MINCED
• SALT AND PEPPER TO TASTE
TACOS:
• 1 1/4 LBS WHITE FISH FILETS (SUCH AS RED SNAPPER, COD, HADDOCK OR TILAPIA)
• 2 TABLESPOONS OLIVE OIL
• 2 TEASPOON GROUND CUMIN
• 1 TEASPOON SMOKED PAPRIKA
• 1/4 TEASPOON CAYENNE PEPPER
• 8 X 8-INCH TORTILLAS*
• 2 CUPS SHREDDED LETTUCE
• 2 CUPS DICED TOMATOES
* HARD CORN TACO SHELL CAN BE USED IN PLACE OF FLOUR TORTILLAS
Directions
PREHEAT OVEN TO 425 DEGREES F.
1. COMBINE YOGURT, GREEN ONIONS, CILANTRO, LIME JUICE AND ZEST, GARLIC, SALT AND PEPPER IN A BOWL; SET ASIDE.
2. PLACE FISH ON A BAKING SHEET BRUSHED WITH VEGETABLE OIL. COMBINE CUMIN, PAPRIKA AND RED PEPPER IN A SMALL BOWL AND SPRINKLE OVER BOTH SIDES OF FISH FILETS. BAKE AT 425 DEGREES F FOR 8- 10 MINUTES OR UNTIL FISH FLAKES EASILY WITH A FORK OR UNTIL DESIRED DEGREE OF DONENESS.
3. BREAK FISH APART WITH A FORK. HEAT THE TORTILLAS ACCORDING TO PACKAGE DIRECTIONS. DIVIDE THE FISH EVENLY BETWEEN THE TORTILLAS, AND TOP WITH LETTUCE, TOMATOES AND CREMA. SERVE IMMEDIATELY.
NUTRITION INFORMATION PER TACO (8 SERVINGS): CALORIES 173; CARBOHYDRATES 15G; PROTEIN 5G; FAT 4G; SATURATED FAT 0G; SODIUM 30MG; FIBER 3G ; SUGAR 3G
For more delicious recipe ideas, please visit www.betterwithyogurt.com
OIKOS® IS A REGISTERED TRADEMARK OF STONYFIELD FARM, INC. AND USED UNDER LICENSE BY THE DANNON COMPANY, INC.
The Nutrition Twins work with Dannon OIKOS to help people make healthier choices.
- CREMA
- :
- • 1 CUP
- DANNON® OIKOS® PLAIN GREEK NONFAT YOGURT
- • ¼ CUP THINLY SLICED GREEN ONIONS
- • ¼ CUP CHOPPED FRESH CILANTRO
- • JUICE AND ZEST OF ONE LIME
- • 1 CLOVE GARLIC, MINCED
- • SALT AND PEPPER TO TASTE
- TACOS
- :
- • 1¼ LBS WHITE FISH FILETS (SUCH AS RED SNAPPER, COD, HADDOCK OR TILAPIA)
- • 2 TABLESPOONS OLIVE OIL
- • 2 TEASPOON GROUND CUMIN
- • 1 TEASPOON SMOKED PAPRIKA
- • ¼ TEASPOON CAYENNE PEPPER
- • 8 X 8-INCH TORTILLAS*
- • 2 CUPS SHREDDED LETTUCE
- • 2 CUPS DICED TOMATOES
- * HARD CORN TACO SHELL CAN BE USED IN PLACE OF FLOUR TORTILLAS
- PREHEAT OVEN TO 425 DEGREES F.
- COMBINE YOGURT, GREEN ONIONS, CILANTRO, LIME JUICE AND ZEST, GARLIC, SALT AND PEPPER IN A BOWL; SET ASIDE.
- PLACE FISH ON A BAKING SHEET BRUSHED WITH VEGETABLE OIL. COMBINE CUMIN, PAPRIKA AND RED PEPPER IN A SMALL BOWL AND SPRINKLE OVER BOTH SIDES OF FISH FILETS. BAKE AT 425 DEGREES F FOR 8- 10 MINUTES OR UNTIL FISH FLAKES EASILY WITH A FORK OR UNTIL DESIRED DEGREE OF DONENESS.
- BREAK FISH APART WITH A FORK. HEAT THE TORTILLAS ACCORDING TO PACKAGE DIRECTIONS. DIVIDE THE FISH EVENLY BETWEEN THE TORTILLAS, AND TOP WITH LETTUCE, TOMATOES AND CREMA. SERVE IMMEDIATELY.