Ingredients
4pcswhite fish,skinless, firm such as cod or snapper fillet, mahi mahi, fresh is best, if frozen thawed
½tspcumin
½tspkosher salt
¾tsplime chili seasoning,such as tajin classic
¼cupfat-free Greek yogurt
3tbsplight mayonnaise
1tbsplime juice
1-2tbspwater,to thin
¾tspchili lime seasoning salt,such as tajin classic
⅛tspkosher salt
¼cupcilantro,chopped
1cupwhite cabbage,sliced
1cupred cabbage,sliced
¼cupcarrots,shredded
1tbspolive oil
1tbsplime juice
¼tspkosher salt
8corn tortillas
lime wedges,for serving
Preparation
Season fish with salt, ground cumin and Tajin.
Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
Toss the slaw ingredients and keep cold.
Place on preheated skillet and spray with olive oil. Cook for about 4 to 5 minutes on each side until the fish is just opaque and charred. Break up in large chunks.
Char the tortillas over an open flame on the burner or in a skillet for about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
Assemble tacos. Place slaw on the bottom of each tortilla, then top with fish and drizzle with sauce. Serve with lime wedges.
