Fish Tacos

I worked up this recipe from a few different ones.  It is one of my favorite quick-fix meals.  Fish cooks so quickly and the sauce takes little time to prepare.  

Fish Tacos 

1/2 cup light mayonnaise

½ cup fat-free Greek yogurt

¼ cup fat-free milk

3 tbsp lemon juice

½ tsp garlic powder

½ tsp seasoned salt—to taste

24 oz  fish fillets (tilapia or mahi-mahi work well)

corn tortillas

4-6 cups shredded cabbage

Limes

Avocado, thinly sliced (optional)

Salsa verde

For dressing:  Mix mayonnaise, yogurt, milk, lemon juice, garlic powder, salt and fresh black pepper and set aside. Broil or grill fish fillets to your taste. 

 Break up fillets into small pieces.

  Wrap corn tortillas in a damp towel and warm in microwave for 1 minute or until warmed and flexible.   

Place pieces of fish on warmed tortillas.  Top with shredded cabbage, sauce, avocado slices and salsa verde and a squeeze of lime juice to taste. 

This also works well with Mom’s Northwoods salmon, or any leftover cooked fish.    I use the cooked  fish cold and it is still tasty.  The sauce is what makes it.