Mexican Main Dishes Tacos Fish Fish Tacos With Cabbage Salsa and Yogurt Sauce 5.0 (1) 1 Review 2 Photos Was a line cook at a Mexican place back in college and have been making these things ever since. Very easy to make, and the components are very interchangeable. Submitted by HAIDERZ Published on December 31, 2009 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins Servings: 4 Yield: 8 tacos Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ½ medium head cabbage, shredded 2 medium tomatoes, chopped, or more to taste 2 cups chopped fresh cilantro, divided 1 medium jalapeno pepper, seeded and minced ¼ cup honey 4 medium limes, juiced, divided salt and ground black pepper to taste 1 cup plain yogurt 1 tablespoon mayonnaise, or more to taste 1 tablespoon dried dill weed ¼ teaspoon cayenne pepper, divided, or to taste 1 tablespoon dried oregano 1 tablespoon sumac powder 1 teaspoon ground cumin 4 (4 ounce) tilapia fillets 1 tablespoon olive oil 8 (6 inch) flour tortillas Directions Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper. Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise. Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets. Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat. Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side. Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip. Cook's Notes: If you're not into fish, chicken does just as well. You'd just need to cook it to your liking. I usually saute diced chicken breast in the same spices with a little oil. You can also put the yogurt sauce directly on top of the cabbage salsa instead of using it as a dip. I Made It Print Nutrition Facts (per serving) 508 Calories 13g Fat 68g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 508 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 46mg 15% Sodium 482mg 21% Total Carbohydrate 68g 25% Dietary Fiber 9g 32% Total Sugars 30g Protein 34g 68% Vitamin C 80mg 89% Calcium 358mg 28% Iron 5mg 30% Potassium 1299mg 28% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.