FISH TACOS

INGREDIENTS:

  • Crema
  • 1 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup cilantro, chopped
  • 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 Tbsp. olive oil
  • 2 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1/4 tsp. cayenne pepper
  • 8 8-inch corn tortillas*
  • 2 cups lettuce, shredded
  • 2 cups tomatoes, diced
  • *Hard corn taco shell can be used in place of tortillas

DIRECTIONS:

  1. Preheat oven to 425°F.
  2. Combine yogurt, green onions, cilantro, lime juice and zest, garlic, salt and pepper in a bowl; set aside.
  3. Place fish on a baking sheet brushed with olive oil. Combine cumin, paprika, and cayenne pepper in a small bowl and sprinkle over both sides of fish filets. Bake at 425°F for 8- 10 minutes until fish flakes easily with a fork or until desired degree of doneness.
  4. 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.