Fish Taco
Servings: 4 people
Ingredients
Fish
- 600 g Fish filets
- ½ tsp Ground cumin
- ½ tsp Cayenne pepper
- 1 tsp Salt
- ¼ tsp Pepper
- 1 tbsp Olive oil
- 1 tbsp Butter optional
Sauce
- 200 ml Greek Yogurt 0%
- 2 tbsp Lime juice
- ½ tsp Garlic powder
- ¼-1 tsp Sriracha sauce adjust to your taste
Tortillas and toppings
- 8 pcs Big Wheat Tortillas or 12 small
- ⅙ pcs Purple Cabbage can be replaced with salade
- 12 pcs Cherry tomatos
- 2 pcs Avocado
- 1 pcs Spring onion or ½ red onion
- 1 small can Mais
- ½ bunch Cilantro
- 120 g Grated cheese
Instructions
The Fish
- Put the oven to heat at 180°c
- Mix the cumin, cayenne pepper, salt and pepper
- Sprinkle the spice mixture on both sides of the fish and place the filets in a baking paper covered ovenproof dish. The mixture is quite spicy so you can sprinkle less on the filets for those who are reluctant to spicy food.
- Top the fish with the olive oil and butter in small pieces and bake until cooked through. Depending on the fish the cooking time can vary from 10-20 minutes.
The Sauce
- Mix all the ingredients together and keep in the fridge until serving.
Tortillas and toppings
- Cut the vegetables and place them in individual bowls
- Heat the tortillas in the microwawe or oven