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Weeknight fish tacos
servings 4
core ingredients
- 1.3 lb white fish fillet (tilapia, cod, etc.)
- 1 yukon gold potato
- 6 garlic cloves, pressed
- 2 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.
- 1 lime
- 0.5 cup yogurt
- 1 tsp sriracha
- Microwave the potato for a few minutes.
- 1 yukon gold potato
- 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.
- 1.3 lb white fish fillet (tilapia, cod, etc.)
- 1 yukon gold potato
- 2 tbsp olive oil
- Add salt, black pepper, chili flakes, chili powder, ground cumin.
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp chili flakes
- salt
- black pepper
- 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.
- 1.3 lb white fish fillet (tilapia, cod, etc.)
- 1 yukon gold potato
- 6 garlic cloves, pressed
- 2 roma tomato
- Remove from heat. Squeeze remaining lime and toss in cilantro. Taste and adjust salt.
- 1 lime
- salt
- cilantro sprinkle
- Warm up them tortillas.
- 12 corn tortillas
- Spread yogurt sauce on each tortilla. Add cabbage slaw mix, green sauce, cotija cheese and sliced avocado.
- cotija cheese
- 12 corn tortillas
- 0.5 cup yogurt
- green sauce
- cabbage slaw mix
- 2 avocado
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"cuisine": "MEXICAN",
"effort": "EASY",
"course": "LUNCH_OR_DINNER",
"servings": 4,
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"notes": "",
"reference_url": "",
"photo_url": "https://wonkywonderful.com/wp-content/uploads/2019/08/fish-tacos-thrive-8.jpg",
"total_time_minutes": 30,
"date_created": "2026-03-17T04:42:00.987315079Z",
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