YIELD Makes 6 servings
|1/2||cup plain yogurt|
|3||tablespoons sour cream|
|1/2||teaspoon ground cumin|
|1/4||teaspoon cayenne pepper|
|Juice of 1 lime|
|1/4||cup chopped cilantro|
|Salt and black pepper|
|juice of 1/2 lime|
|2||tablespoons canola oil|
|1‑1/2||pounds swordfish, halibut or tilapia fillets|
|Salt and ground black pepper|
|12||corn or flour tortillas|
|3||cups shredded cabbage or prepared coleslaw mixture|
|2||medium tomatoes, chopped|
- For sauce: In a small bowl, mix all sauce ingredients. Season with salt and pepper to taste.
- For tacos: Preheat grill or broiler. In a cup or small bowl, combine lime juice and oil. About 5 minutes before cooking, brush or spoon lime and oil mixture over fish fillets and season with salt and pepper to taste. (Do not marinate fish longer than about 5 minutes, or acid in lime will begin to "cook" fish.)
- If grilling fish, spray grid or grill basket with nonstick cooking spray. Grill fish 5 minutes; turn fish and cover grill. Cook 5 minutes more; remove from grill. If broiling fish, spray broiler pan with nonstick cooking spray. Broil 4 inches from heat about 5 minutes; turn and broil 5 minutes more or until opaque in center. Remove from broiler. Flake fish or break into large pieces, if desired.
- Place tortillas on grill or on burner over medium heat 10 seconds on each side or until beginning to bubble and brown lightly. Fill tortillas with fish. Top with sauce, cabbage and tomatoes.
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