Karen's Fish Tacos

white fish

🥗Healthier: salmon

💰Cheaper: pollock

Salmon is richer in omega-3 fatty acids, while pollock is a more budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers more protein and fewer calories, while cream cheese can be a cheaper alternative.

Make the spicy caper sauce by mixing together 1 cup plain Greek yogurt and 1/2 cup mayonnaise.

Add 1 minced large jalapeno, 1 teaspoon minced capers, and 1 teaspoon chopped fresh oregano to the yogurt mixture.

Add 1/2 teaspoon dill, 1/2 teaspoon cumin, 1/2 teaspoon chipotle powder, and salt to taste.

Squeeze in the juice of 1 lime and mix everything together. Taste and adjust seasoning if necessary. Refrigerate to let flavors meld.

Prepare the pico de gallo by chopping 1/3 to 1/4 of an onion and adding it to a bowl.

Add 1/2 cup chopped grape tomatoes and 1 chopped jalapeno (seeds removed) to the bowl.

Mix in a couple of tablespoons of chopped cilantro, the juice of 1 lime, and a little salt. Toss everything together and set aside.

Season the fish (chili and sea bass) with chili powder and chipotle chili powder.

Heat oil in a pan until hot, then sear the fish for a couple of minutes on each side until cooked through.

Remove the fish from the pan and set aside.

Fry corn tortillas in the same oil until warm and pliable, then drain on paper towels and keep in a tortilla warmer.

Prepare Napa cabbage by cutting off some leaves and shredding them for the tacos.

Assemble the tacos by placing fish on a corn tortilla, adding Mexican blend cheese, the spicy caper sauce, pico de gallo, and Napa cabbage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens