White fish seasoned with chili powder, paprika, garlic, cumin, and optional cayenne fills eight tortillas. Avocado, red onion, cilantro, lime, and a smoky yogurt sauce complete the tacos.
Ingredients
Fish
- 1 lb white fish fillets, such as cod, tilapia, or mahi-mahi
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp cayenne, optional
- Salt and pepper to taste
- 1 tbsp olive oil
Tacos and sauce
- 8 small corn or flour tortillas
- 1 avocado, sliced
- ½ red onion, thinly sliced
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- ¼ cup Greek yogurt
- 1 tsp lime juice
- ½ tsp smoked paprika
- Salt to taste
Cook and Assemble
- Mix the chili powder, paprika, garlic powder, cumin, optional cayenne, salt, and pepper. Rub over both sides of the fish.
- Heat the oil over medium heat. Cook the fish for an estimated 3–4 minutes per side, until flaky and 145°F (63°C) at the thickest part. Break into chunks.
- Whisk the yogurt, lime juice, smoked paprika, and salt.
- Warm the tortillas in a dry skillet or carefully over a flame.
- Layer fish, avocado, red onion, and cilantro in each tortilla. Add sauce and serve with lime wedges.
Fillet thickness changes cooking time, so use the source time as an estimate and confirm with a thermometer.
