Recipe: Southwest Fish Street Tacos

INGREDIENTS

• 1 pound firm white fish (cod, halibut)
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• Salt and black pepper
• ½ cup plain Greek yogurt
• 2 teaspoons honey
• 1 teaspoon garlic powder
• ½ lime, juiced
• 1 chipotle pepper in adobo sauce, minced
• 2 tablespoons water
• 12 corn tortillas
• ¼ red cabbage, shredded
• 2 avocados, cubed
• ¼ red onion, diced
• 2 Roma tomatoes, diced
• ½ bunch cilantro, chopped
• ½ cup crumbled Cotija
• 1 lime, quartered

INSTRUCTIONS

1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2. Drizzle olive oil over fish.
3. In a small bowl, mix cumin, chili powder, cayenne and salt and pepper and sprinkle evenly over the fish.
4. Bake for 20-25 minutes or until fish flakes easily and is cooked throughout.
5. In a medium bowl, whisk yogurt, honey, garlic powder, lime juice, chipotle pepper and water until smooth.
6. Warm the tortillas in a dry skillet and top each with flaked fish, shredded cabbage, avocado, onion, tomatoes, and cilantro.
7. Drizzle with sauce, sprinkle with Cotija and serve with lime for squeezing.
    

SERVES: 4