My husband's company is headquartered in southern California and ever since his first visit there, any time he hears mention of fish tacos, he tells me how wonderful they are in California and that we should try to make them sometime. I've always been reluctant to try since most of the recipes I've seen use battered, fried fish. While I think fried foods are OK once in a while, I don't want them to become part of our standard fare - and I don't want to deal with the mess of cooking them at home!
Finally, I stumbled upon a batter-free recipe for Baja Fish Tacos (from Ortega). I made it a few times, substituting and changing things along the way until I came up with the version that we love - and that our waistlines love, too! These fish tacos are light, yet pack a nice flavorful punch. They're also very versatile (which I figured out from all my experimenting).
Here's what I ended up with (as usual, this recipe serves 2):
1 6 oz. container nonfat Greek yogurt
1 package low-sodium taco seasoning
2 Tbsp. olive oil
1 Tbsp. lime juice
12 oz. firm white fish (I've used both cod and tilapia), cut into 1" pieces
6 6" flour tortillas (fajita size)
Salsa and chopped lettuce (or cabbage) for toppings
In a small bowl, combine 2 Tbsp. taco seasoning and Greek yogurt. Mix well.
In another bowl, combine remaining seasoning, olive oil and lime juice in a small bowl. Add fish and toss to coat. Pour into a skillet over medium heat. Cook 4-5 minutes, stirring constantly, until fish is cooked through and flakes easily.
To prepare tacos, spread about a tablespoon of yogurt mixture onto a flour tortilla. Top with fish, lettuce (or cabbage) and salsa. Enjoy!