Ingredients:
Sauce:
1/2 cup plain yogurt
1 tbsp mayonnaise
3 tbsps sour cream
1/2 tsp ground cumin
1/4 tsp ground red pepper
Juice of 1 lime
1/4 cup chopped fresh cilantro
Salt and black pepper, to taste
Tacos:
Juice of 1/2 lime
2 tbsps canola oil
1 1/2 pounds swordfish, halibut or tilapia fillets
Salt and black pepper, to taste
12 corn or flour tortillas
3 cups shredded cabbage or prepared coleslaw mixture
2 medium tomatoes, chopped
Directions:
1. For Sauce, mix all sauce ingredients in small bowl, seasoning with salt and pepper to taste.
2. For Tacos, preheat grill or broiler. Combine lime juice and oil in small bowl. about 5 minutes before cooking, brush or spoon lime and oil mixture over fish fillets. Season with salt and pepper to taste. (Do not marinate fish longer than 5 minutes, or acid in lime will begin to "cook" fish.)
3. If grilling, spray grid or grill basket with nonstick cooking spray. Grill fish 5 minutes; turn over fish and cover grill. Cook 5 minutes longer; remove from grill. (If broiling, spray broiler pan with nonstick cooking spray. Broil 4 inches from heat about 5 minutes; turn over fish and broil 5 minutes longer or until opaque in center; remove from broiler.) Flake fish or break into large pieces, if desired.
4. Place tortillas on grill or burner over medium heat 10 seconds on each side or until browned lightly. Fill with fish. Top with sauce, cabbage and tomatoes. Roll or fold up.
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