Easy Fish Tacos

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.

	this recipe	typical
fat	2%	4%
protein add	100%	100%
salt	0%	0%
aromatics	0%	1%
acid	3%	0%
vegetables and beans	96%	42%
liquid	18%	8%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

680 g	1 1/2 pounds cod, halibut, tilapia or mahi mahi (or other mild white fish)
4 g	1 1/2 teaspoons chili powder
2 g	1 teaspoon smoked paprika (or sweet paprika)
1 g	1/2 teaspoon garlic powder
2 g	1/4 teaspoon salt
14 g	1 tablespoon olive oil
122 g	1/2 cup plain Greek yogurt (or 5 tablespoons sour cream plus 3 tablespoons mayonnaise)
23 g	1 1/2 tablespoons lime juice (from 1 lime)
1 g	1/2 teaspoon garlic powder
	1/4-1/2 teaspoon sriracha sauce* (or to taste)
	pinch of salt
	water (as needed to thin sauce)
	8 small corn or flour tortillas
450 g	1/2 small red cabbage* (shredded)
200 g	1 avocado (sliced)
25 g	1/4 cup coarsely chopped fresh cilantro
	1 lime (cut into wedges)

Method: 5 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’ve been making almost these exact same tacos for years, the only thing I do different is I let the cabbage sit in some sort of vinegar while I prepare and cook everything. Usually whatever I have handy, seasoned rice, red wine, balsamic, sometimes I add salt” — a cook, 5.0★

“If I could, I would give this recipe a 10. I thought it was absolutely amazing, especially all of the spices that went with the chicken! The suggestion of doing chicken thighs versus chicken breasts was definitely way less dry. I added a lot more lime juice on” — a cook, 5.0★