Fish Tacos a la Monterey

This is a healthier version than most fish tacos because the fish is simply marinated in taco seasoning and quickly fried in a little oil, rather than being battered and deep fried. And the SAUCE is what makes this recipe!

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    Taco seasoning packet

  • 1

    lb fish

  • 12

    corn tortillas

  • 1/4

    head of cabbage, finely shredded

  • Sauce:

  • 1/4

    cup finely diced red onion

  • 1/2

    cup chopped fresh cilantro

  • 1/2

    cup + 1 T mayonnaise

  • 1/2

    cup + 2 T Greek yogurt, plain yogurt, or sour cream

  • 1

    lime, grated rind

  • 1

    tablespoon fresh lime juice

  • 1/4

    teaspoon salt

  • 2

    garlic clove, minced

  • Optional: lime slices, chopped cilantro, avocado cubes, black olives

Directions

Cut fish into chunks about 1 inch. Put into a plastic baggie with the taco seasoning. Refrigerate for 30—60 minutes, if time allows. Meanwhile, combine sauce ingredients and refrigerate. Shred cabbage finely. Prepare other condiments. Quickly fry fish in a little oil until done. Heat corn tortillas according to package directions. To assemble tacos, place fish, cabbage, sauce, and condiments as desired on warm tortilla. Any leftover cabbage and leftover sauce can be mixed together for a tasty slaw.

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