Fish Tacos
by Lisa Shull
Course: dinnerIngredients:
- 8 oz raw fish (or shrimp)
- 1 TBSP cumin
- 1 TBSP chili powder
- 4 taco shells or small tortillas
- 1/2 c grated cucumber
- 1/2 c grated carrots
- 1/2 c chopped napa cabbage
- 1/2 c chopped fresh cilantro
- 1 c non-fat plain greek yogurt
- 1 1/2 TBSP lime juice
- chili powder to taste
Servings: 2
Directions:
- Rub the fish fillet with cumin and chili powder.
- Cook in a pan sprayed with olive oil.
- While the fish is cooking, grate the vegetables, combine. Set aside.
- Break the cooked fish into small pieces and divide into 4 taco shells.
- Make the sauce by mixing the yogurt with the lime juice and chili powder.
- Spoon the yogurt sauce on top of the fish in the tacos.
- Sprinkle on the vegetables. Top off with the cilantro.
