Golden Ticket Tacos

By

Chef Candice Kumai’s recipe uses Greek yogurt, lime juice and a touch of tequila for a zesty dipping sauce that will keep you looking fit and fabulous!

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  • 1

Ingredients

  • Serves 6
  • Slaw
  • 8 red or white radishes, thinly sliced (about 1 cup)
  • 1/2 head red cabbage, halved and thinly sliced crosswise (about 3 cups)
  • 3/4 cup sugar
  • 3/4 cup apple cider vinegar
  • Fish
  • 1/4 cup fresh lime juice (from 2 to 3 limes)
  • 3 tbsp plus 2 tsp extra-virgin olive oil
  • 2 tbsp finely chopped fresh cilantro
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp sea salt
  • 1 1/2 lbs mahi-mahi or tilapia fillets
  • Sauce
  • 1/2 cup (4 oz) non-fat plain Greek yogurt
  • 2 tsp good-quality tequila (you can substitute additional lime juice if you prefer)
  • 1 tsp grated lime zest plus 1 tbsp fresh lime juice
  • 1 tsp finely chopped cilantro
  • Tacos
  • 2 tsp canola oil
  • 12 6-in corn tortillas
  • 2 limes cut in wedges

Preparation

Step 1

To make the pickles, whisk the sugar and apple cider together in a medium bowl. Add the radishes and cabbage, cover tightly with plastic wrap and refrigerate for at least 3 hours and preferably overnight.

Marinate the fish. Whisk the lime juice, olive oil, cilantro, cumin, cayenne, and salt together in a medium bowl. Add the fish fillets and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 hours.

For the sauce, whisk the yogurt, tequila, lime zest and juice, and cilantro together in a small bowl. Cover with plastic wrap and refrigerate until serving.

Heat a charcoal or gas grill to high heat following the manufacturer’s instructions, or heat a ridged cast iron grill pan to high heat. Use paper towels and tongs to grease the grill’s grates with the remaining canola oil. Remove the fish from the marinade and grill without turning until it is firm and opaque throughout, 4 to 5 minutes. Transfer the fish to a plate and break it up into bite-sized pieces.

Stack the tortillas and wrap them in damp paper towels. Place them on a plate and microwave in 10-second increments (about 30 seconds total), checking them between intervals to see if they are warmed through and pliable.To serve, divide the fish among the tortillas. Top with some pickled cabbage and radish slaw and serve with tequila sauce and a fresh lime wedge.

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