Lunch / Dinner
Fish tacos have really caught on recently, but they’ve been popular on Mexico’s beaches for a long time. One bite and you’ll see why.
Corn tortillas are traditional with fish tacos and have a really great flavor, but you can use flour tortillas if you'd prefer.
Preheat oven to 500° with racks in top and bottom positions and a baking sheet on each rack.
Stir together yogurt, mayonnaise, sugar, chiles, and juice of ½ a lime in a small bowl; let stand 10 minutes; chill until ready to serve.
Marinate tilapia fillets in lime juice, turning to coat, 10 minutes total.
Blend flour, cornmeal, chili powder, and salt in a shallow dish. Coat marinated fish with flour mixture. Remove hot pan from oven and coat with nonstick spray. Place fillets on hot pan and roast on top rack, 5 minutes. Carefully flip fish and return to oven, 3–4 minutes more.
Spray both sides of tortillas with nonstick spray. Oven-toast tortillas on second heated baking sheet until lightly crisp around the edges, 2–3 minutes.
Serve fish and tortillas with sauce, shredded cabbage, and Mango-Avocado Salsa.
Dredge both sides of marinated tilapia in flour mixture; place on a wire rack until all are coated.
Roast fillets on preheated baking sheet, 5 minutes, then flip with a spatula and roast 3–4 minutes more.
To shred napa cabbage, halve the head lengthwise, then thinly slice, discarding the root end.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 63mg 21%
Sodium 600mg 25%
Carbs 40g 13%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.