Weeknight fish tacos
Servings: 4
Core Ingredients
- 1.3 lb white fish fillet (tilapia, cod, etc.)
- 1 yukon gold potato
- 6 garlic cloves, pressed
- 1 roma tomato
- 1 lime
- cotija cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp chili flakes
- salt
- black pepper
- 2 tbsp olive oil
- 12 corn tortillas
- 0.5 cup yogurt
- 1 tsp sriracha
- green sauce
- cabbage slaw mix
- 2 avocado
Extra Ingredients
- cilantro sprinkle
Instructions
- Make the yogurt sauce: Mix yogurt, 1 teaspoons lime juice and 1 teaspoons sriracha in a small bowl.
- Microwave the potato for a few minutes.
- Heat olive oil in a pan over medium. Add fish and potato to pan together. Cook 2 minutes, then flip the fish. Start breaking everything into bite-sized pieces.
- Add salt, black pepper, chili flakes, chili powder, ground cumin.
- Add 6 garlic cloves, pressed and 1 tomato, diced to the pan. Stir and cook another 3 min until garlic is fragrant and tomato softens into the fish and potato.
- Remove from heat. Squeeze remaining lime and toss in cilantro. Taste and adjust salt.
- Warm up them tortillas.
- Spread yogurt sauce on each tortilla. Add cabbage slaw mix, green sauce, cotija cheese and sliced avocado.
{
"title": "Weeknight fish tacos",
"cuisine": "MEXICAN",
"effort": "EASY",
"course": "LUNCH_OR_DINNER",
"servings": 4,
"core_ingredients": [
{
"quantity": 1.3,
"unit": "LB",
"name": "white fish fillet (tilapia, cod, etc.)"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "yukon gold potato"
},
{
"quantity": 6,
"unit": "UNIT_UNSPECIFIED",
"name": "garlic cloves, pressed"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "roma tomato"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "lime"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "cotija cheese"
},
{
"quantity": 1,
"unit": "TSP",
"name": "ground cumin"
},
{
"quantity": 1,
"unit": "TSP",
"name": "chili powder"
},
{
"quantity": 1,
"unit": "TSP",
"name": "chili flakes"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "salt"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "black pepper"
},
{
"quantity": 2,
"unit": "TBSP",
"name": "olive oil"
},
{
"quantity": 12,
"unit": "UNIT_UNSPECIFIED",
"name": "corn tortillas"
},
{
"quantity": 0.5,
"unit": "CUP",
"name": "yogurt"
},
{
"quantity": 1,
"unit": "TSP",
"name": "sriracha"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "green sauce"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "cabbage slaw mix"
},
{
"quantity": 2,
"unit": "UNIT_UNSPECIFIED",
"name": "avocado"
}
],
"additional_ingredients": [
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "cilantro sprinkle"
}
],
"instructions": [
"Make the yogurt sauce: Mix yogurt, 1 teaspoons lime juice and 1 teaspoons sriracha in a small bowl.",
"Microwave the potato for a few minutes.",
"Heat olive oil in a pan over medium. Add fish and potato to pan together. Cook 2 minutes, then flip the fish. Start breaking everything into bite-sized pieces.",
"Add salt, black pepper, chili flakes, chili powder, ground cumin.",
"Add 6 garlic cloves, pressed and 1 tomato, diced to the pan. Stir and cook another 3 min until garlic is fragrant and tomato softens into the fish and potato.",
"Remove from heat. Squeeze remaining lime and toss in cilantro. Taste and adjust salt.",
"Warm up them tortillas.",
"Spread yogurt sauce on each tortilla. Add cabbage slaw mix, green sauce, cotija cheese and sliced avocado."
],
"notes": "",
"reference_url": "",
"total_time_minutes": 30,
"date_created": "2026-03-17T04:42:00.987315079Z"
}