Tacos de Pescado Baja Style

Ingredients

• 1 pound fish
• 2 tablespoons olive oil
• 0.5 cup wheat flour
• 0.75 cup sparkling water
• 2 cups cabbage
• 0.5 cup yogurt
• 1 whole lime
• 1 whole avocado
• 0.25 cup cilantro
• 1 clove garlic
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 8 whole corn tortillas

Instructions

1. 1Prepare the fish batter by mixing whole wheat flour with sparkling water until smooth. Season with salt, pepper, chili powder, and a pinch of cumin.
2. 2Heat olive oil in a pan over medium heat. Dip fish fillets into the batter, then fry until golden and crispy, about 3-4 minutes per side. Remove and let drain on paper towels.
3. 3For the cabbage slaw, thinly slice the cabbage and mix with chopped cilantro, lime juice, and a pinch of salt.
4. 4Create the sauce by blending low-fat yogurt with garlic, lime zest, and a bit of lime juice until smooth.
5. 5Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds on each side.
6. 6Assemble the tacos by placing a piece of fish in each tortilla, topped with cabbage slaw, a dollop of yogurt sauce, and slices of avocado.
7. 7Garnish with additional cilantro and lime wedges on the side.