Simple, fresh ingredients come together to create big flavor in these summer tacos, which are perfect for a quiet family dinner or even a larger crowd. A drizzle of avocado-yogurt mixture keeps things cool and refreshing on a warm night.
Recipe note: You can assemble and chill the slaw and avocado crema up to four hours in advance, as the lime juice in the crema mixture will prevent the avocado from browning. To minimize prep, purchase a package of angel hair coleslaw instead of a head of cabbage.
2 cups finely shredded cabbage
⅔ cup quartered cherry tomato or chopped ripe tomato
¼ cup chopped green onions
2 Tbsp. olive oil, divided
3 Tbsp. lime juice, divided
¾ tsp. kosher salt, divided
1 lb. grouper, tilapia, or other firm white fish, cut into ½--inch pieces
½ cup mashed avocado (about 1 small)
1 tsp. ground cumin, divided
¼ cup 2% plain yogurt or reduced-fat sour cream
2 Tbsp. low-fat milk
8 corn tortillas, warmed
1. Combine cabbage, tomato, and green onions in a bowl. Add 1 Tbsp. oil, 1½ Tbsp. lime juice, and ¼ tsp. salt. Toss well to mix; set aside.
2. Sprinkle fish pieces evenly with ¾ tsp. cumin and ¼ tsp. salt. Heat remaining 1 Tbsp. oil in a large nonstick skillet. Add fish; cook 2 minutes on medium-high heat on each side or until done.
3. Combine mashed avocado, remaining 1½ Tbsp. lime juice, remaining ¼ tsp. cumin, remaining ¼ tsp. salt, yogurt, and milk, stirring until smooth. Add additional milk for thinner consistency if desired.
4. Top tortillas evenly with fish and cabbage mixture. Drizzle each evenly with avocado crema. Serve with lime wedges, if desired.
NUTRITION INFORMATION: Calories 349; Total Fat 15g (Saturated Fat 3g); Cholesterol 58mg; Sodium 464mg; Total Carbs 29g (Dietary Fiber 6g, Total Sugars 4g, Added Sugars 0g); Protein 28g
CAROLYN WILLIAMS, PHD, RD