Mediterranean Fish Tacos

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

  • PREPARATION TIME: 20 Minutes
  • COOKING TIME: 8-10 minutes
  • YIELDS 8 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

Mediterranean Fish Tacos

DIRECTIONS:

Preheat oven to 425 degrees F.

  • Combine yogurt, green onions, cilantro, lime juice and zest, garlic, salt and pepper in a bowl; set aside.
  • 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.
  • 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.