Name: Fish Tacos With Cabbage Salsa and Yogurt Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Cabbage, shredded - ½ medium head; Tomatoes, chopped, or more to taste - 2 medium; Chopped fresh cilantro, divided - 2 cups; Jalapeno pepper, seeded and minced - 1 medium; Honey - ¼ cup; Limes, juiced, divided - 4 medium; Salt and ground black pepper to taste - 4 medium; Plain yogurt - 1 cup; Mayonnaise, or more to taste - 1 tablespoon; Dried dill weed - 1 tablespoon; Cayenne pepper, divided, or to taste - ¼ teaspoon; Dried oregano - 1 tablespoon; Sumac powder - 1 tablespoon; Ground cumin - 1 teaspoon; Tilapia fillets - 4 (4 ounce); Olive oil - 1 tablespoon; Flour tortillas - 8 (6 inch)

Ingredients for - Fish Tacos With Cabbage Salsa and Yogurt Sauce

1. Cabbage, shredded ½ medium head

2. Tomatoes, chopped, or more to taste 2 medium

3. Chopped fresh cilantro, divided 2 cups

4. Jalapeno pepper, seeded and minced 1 medium

5. Honey ¼ cup

6. Limes, juiced, divided 4 medium

7. Salt and ground black pepper to taste 4 medium

8. Plain yogurt 1 cup

9. Mayonnaise, or more to taste 1 tablespoon

10. Dried dill weed 1 tablespoon

11. Cayenne pepper, divided, or to taste ¼ teaspoon

12. Dried oregano 1 tablespoon

13. Sumac powder 1 tablespoon

14. Ground cumin 1 teaspoon

15. Tilapia fillets 4 (4 ounce)

16. Olive oil 1 tablespoon

17. Flour tortillas 8 (6 inch)

How to cook deliciously - Fish Tacos With Cabbage Salsa and Yogurt Sauce

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.

6 . Stage

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.