2 tbsp avocado or coconut oil, for frying (or whatever you use)
9 corn tortillas
Fish Taco Sauce:
1/2 cup plain yogurt, 2%+ fat
1/4 cup mayo (I use avocado oil)
1 lime, juice of
1/2 tsp taco seasoning
1/4 tsp salt
Pinch of cayenne
Ground black pepper, to taste
Fish Taco Toppings:
Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.
Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
Toppings: Chop and prepare the toppings.
To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don’t over cook. Do not overcrowd the skillet – helps to keep fish crispy. Remove onto a plate.
To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce. Serve immediately – guacamole would be good too.
Store: Refrigerate leftover cooked fish, sauce and toppings covered or in a container for up to 24 hours. Fish is most crispy right after cooking.
Make Ahead: You can chop toppings and make sauce up to 2 days in advance. Refrigerate separately. You can also mix and store in a dry place flour with spices that you will use for dredging.
You can use any firm white fish or salmon. I do not use tilapia because it is farmed fish.
Flour that will work is almond flour or almond meal, regular white or whole wheat flour, spelt flour, gluten free flour or even breadcrumbs.
Do not use 0% yogurt because sauce will lack flavour.
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