Something fishy.

Fish tacos, to me, are not fried. They're light, they're fresh, and they're simple. And because I'm not really in the mood to write right now, that's all I'm going to say about that.

These turned out great. Super easy, too, especially if you buy pre-shredded cabbage. Use good tortillas, too. I'm super into the Tortilla Factory handmade style tortillas right now. They're nice and thick and don't break when you fold them.

Fish Tacos
2 6oz Mahi Mahi filets (I used defrosted frozen ones and it was fine)
garlic powder
S&P
Cumin
1/3 cup 0% greek yogurt
Juice from half a lime (save lime)
3 tbsp cilantro, chopped
1 green onion, chopped
Shredded cabbage
8 Corn tortillas

Combine yogurt, lime, green onion, and 1 tbsp cilantro. Add a good pinch of cumin, mix well.

Rub fish with the lime half, and sprinkle well with cumin, salt, pepper, and garlic salt. Bake at 375 for 15 minutes or until cooked through and flakes easily with a fork. Flake into large chunks.

Warm tortillas, and fill with cabbage, fish, and yogurt sauce. Top with remaining cilantro and Tapatio or other hot sauce, if you want.

Serves 4. Good with refried black beans (spiced with a bit of hot sauce before heating).