There’s nothing like a cabin on the lake. Waking up to the chilled, mist-covered water, watching the sun slowly rise and lift the mist away, the smell of fresh mochas being made every morning, the smell of a wood fireplace going every evening, the fun in the water and behind the boat, and most importantly, seeing loved ones and getting to be together in such a beautiful location.
That was the way we got to spend our Labor Day weekend. It was fabulous. My sister-in-law made fish tacos for us one night, and I’ve been craving them ever since, not only because they taste amazing, but because they remind me of the wonderful time our family got to spend together.
The thing that pushes these tacos over the top is the sauce — cilantro and lime yogurt. Hello! I kept going back to the food table and dishing more of this stuff on my plate. It was amazing! While I don’t have the specific recipe that was served to us that weekend, I think this one is very close. Hope you
DEVOUR enjoy, these tacos as much/fast as we did 🙂
Quick note: the yogurt can be served right after it is mixed up, but you will get the best results by letting it sit in the fridge for a couple hours to let the flavors meld together.
Fish Tacos with Cilantro Lime Yogurt
- 4 Tilapia fillets
- Taco seasoning (enough to rub onto fillets)
- 8 corn tortillas (I found a wheat/corn blend kind – so good!)
- Rice, optional (but a nice filler to make the fish go further)
- Cilantro Lime Yogurt (recipe below)
- Extra limes, for squeezing onto tacos 🙂
- Pat fish dry and place on individual squares of aluminum foil. Rub with taco seasoning on both sides until completely covered, shake off excess seasoning that may be on the foil. Wrap fish in foil.
- Preheat grill to medium high. Place foil-wrapped fillets on grill, cook 4-6 minutes each side.
- Carefully remove fish from foil, divide onto corn tortillas, using 1/2 of each fillet per tortilla. (You can warm the tortillas first if you prefer.) Top with rice and yogurt.
- Squeeze some lime over top for extra kick, and enjoy!
Cilantro Lime Yogurt:
- 1 cup plain yogurt
- zest of 2 limes
- 1 tablespoon extra virgin olive oil
- 4 tablespoons cilantro, chopped
- 1 teaspoon pepper
- Mix everything together and refrigerate for at least 2 hours. You can pop it all in a food processor if you want it really smooth.
- Use as a topping for fish tacos, a salad dressing, or a marinade.
Per serving: 267 calories, 4.6 grams of fat (1.2 grams of saturated fat), 36 grams of carbohydrates, 2.5 grams of fiber, 3 grams of sugar, 20 grams of protein.
An Oil Powered Mom original recipe. Yogurt recipe adapted from Food.com