Holy Guacamole, these are tasty.
For Super Bowl this year (yes I know, I'm posting this really late), I decided to skip the chili and go a little more unconventional, bringing tastes from home and one of Matt's personal favs! My super simple, SUPER delicious fish tacos! When I lived at the beach my family and I made it our mission to try (and rate) every fish taco in the area. Some places had the taste and the price where we visited them once a week in the summertime, while others we never visited again. We took this duty very seriously.
I'm happy to announce that these fish tacos scored very high on the fish-taco-tasting-richter-scale. Only two items actually need to be prepped and then it's left to the assembly line; can't get any easier than that!
3 Frozen Tilapia Filets
5.3 oz Plain, Non-Fat Greek Yogurt (or just a small container you would get from the store)
Raw Green Cabbage
Small Whole Wheat Tortillas
To cook the fish: Separate each filet and put it on it's own piece of aluminum foil. Sprinkle about 1/4 teaspoon of taco seasoning on each filet, along with a pinch of lime zest and chopped cilantro. Squeeze the juice of one lime over the three filets. Next, fold the foil around the fish so each one has it's own little pocket to cook it. Cook the fish at 400 degrees for 20 minutes. Take the fish and flake it into a bowl, discarding the juice and foil pockets.
To make the sauce: While the fish is cooking, empty the plain, non-fat greek yogurt into a bowl. Add a tablespoon of taco seasoning, juice from 1/2 a lime, and hot sauce to taste. Mix all together and set aside.
To assemble the taco: Start with your whole wheat tortilla and add fish. Next add your sauce and a small amount of cabbage for crunch. Top that with 2 slices of avocado,cilantro, and a little bit of lime juice (hot sauce if you are like me) and you have one scrumtious fish taco!