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Lunch / Dinner

Fish Tacos

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.

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Ingredients

Corn tortillas are traditional with fish tacos and have a really great flavor, but you can use flour tortillas if you'd prefer.

Instructions

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.

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.

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.

To shred napa cabbage, halve the head lengthwise, then thinly slice, discarding the root end.

Nutritional Facts

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