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Mediterranean Fish Tacos
1 cup OikosÂ® Greek 0% Plain
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
Juice and zest of one lime
1 clove garlic, minced
Salt and pepper to taste
1 1/4 lbs white fish filets (such as red snapper, cod, haddock or tilapia)
2 tablespoons olive oil
2 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
8 x 8-inch tortillas*
2 cups shredded lettuce
2 cups diced tomatoes
Hard corn taco shall can be used in place of flour tortillas
DirectionsPrep Time: 20 minutes
Cook/Rest Time: 35 minutes
Preheat oven to 425 degrees F.
1. Combine yogurt, green onions, cilantro, lime juice and zest, garlic, salt and pepper in a bowl; set aside.
2. Place fish on a baking sheet brushed with vegetable oil. Combine cumin, paprika and red pepper in a small bowl and sprinkle over both sides of fish filets. Bake at 425 degrees F for 8- 10 minutes or until fish flakes easily with a fork or until desired degree of doneness.
3. 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.
Serving Size: 2 tacos each