Mediterranean Fish Tacos

Have a summer flashback with a seaside favorite with a Dannon® Oikos® Greek nonfat yogurt crema on top.

  • 20 Minutes
  • 8-10 minutes
  • 8 tacos
  • PRINT
Mediterranean Fish Tacos
Ingredients

Crema:

  • 1 cup Dannon® Oikos® Greek nonfat plain
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • Juice and zest of one lime
  • 1 clove garlic, minced
  • Salt and pepper to taste

Tacos:

  • 1 1/4 lbs white fish filets (such as red snapper, cod, haddock or tilapia)
  • 2 tablespoons olive oil
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 8 x 8-inch tortillas*
  • 2 cups shredded lettuce
  • 2 cups diced tomatoes

* Hard corn taco shall can be used in place of flour tortillas

Directions

Preheat oven to 425 degrees F.

  1. Combine yogurt, green onions, cilantro, lime juice and zest, garlic, salt and pepper in a bowl; set aside.
  2. Place fish on a baking sheet brushed with vegetable oil. Combine cumin, paprika and red pepper in a small bowl and sprinkle over both sides of fish filets. Bake at 425 degrees F for 8- 10 minutes or until fish flakes easily with a fork or until desired degree of doneness.
  3. Break fish apart with a fork. Heat the tortillas according to package directions. Divide the fish evenly between the tortillas, and top with lettuce, tomatoes and crema. Serve immediately.