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Tilapia Tacos with Herb Yogurt Sauce

Servings: 8 tacos

You can make these tacos with any flaky white fish filets of choice. Also, if desired, you can serve them with a small bowl of traditional tomato salsa on the side.

 

Ingredients

Sauce
1/2 cup plain yogurt
1/2 cup mayonnaise
Juice of 1 lime
1 teaspoon minced capers
1 tablespoon dried herb mix of dill, oregano, and basil
1 teaspoon cracked black pepper

Fish
1 tablespoon olive oil
1 teaspoon each: garlic powder and paprika
4 tilapia filets
2 tablespoons canola oil

Assembly
Sliced fresh tomatoes
Flat-leaf parsley

Tilapia Tacos with Herb Yogurt Sauce recipe 


Directions

Make the sauce first: In a small bowl, mix together the yogurt with the mayonnaise and lime juice. Stir in the capers and herbs, and mix in ground black pepper; set aside while making the tacos.

Rub olive oil over each filet. Mix the garlic powder with the paprika and sprinkle on both sides. Sit out at room temperature for about 8 minutes.

Heat the canola oil in a large skillet coated with DuPont™ Teflon® non-stick. Sauté the fish over medium heat for 6 to 8 minutes per side, to cook through but not brown. Remove from the pan and let the fish cool enough to handle. Then, break the fish up into long chunks or strips.

Add sauce to each of the tacos and then fill with the fish and sliced tomatoes. Drizzle a little more sauce on top. Garnish with parsley.

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