Fish Tacos are a big Southern California/Baja California "thing" - they are quick, easy and oh so delicious!
½ cup lemon juice
¼ cup chopped cilantro
1 tsp cumin
½ tsp ground coriander
salt & pepper
1 ½ cups flour
1½ pounds white fish (cod or tilapia) cut into taco sized portions
Vegetable or Canola Oil for frying
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 minced jalapeño pepper, seeds removed for less heat (canned jalapeño will work too)
½ tsp dried oregano
½ tsp ground cumin
½ tsp dill weed
¼ tsp chili powder
½ medium head of cabbage, finely shredded
In a large bowl, combine lemon juice through salt and pepper and mix well. Add fish to lemon juice mixture and let marinate 30 minutes.
While fish is marinating prepare the white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, oregano, cumin, dill, and chili powder; mix well.
Heat oil in heavy duty skillet to 375°F. Dredge fish in the flou and fry until crisp and golden brown. Drain on paper towels. Warm the tortillas in the microwave (or on the stovetop). Place fried fish in a tortilla, and top with shredded cabbage, and white sauce. Serve with fat free refried beans or whole black beans and mexican rice.
WW: You can opt to bake the fish instead of frying to reduce calories. Bake at 425˚F for 10 minutes.