Fish Tacos a la Monterey

Cabbage,  taco-seasoned fish, sauce, chopped cilantro

Assembled fish taco

This recipe comes from the Steinsons in Sitka.  And the fish I've been using to make this comes from them too. Thanks to Jenn and Jamie for the fish and the recipe.  Yummy!  

The sauce recipe is an adaptation from Cooking Light.

1 Taco seasoning packet

1 lb fish

Corn tortillas

Cabbage, finely shredded 

Sauce:

1/4 cup finely diced red onion

1/2 cup chopped fresh cilantro

1/2 cup + 1 T   mayonnaise

1/2 cup + 2 T Greek yogurt, yogurt, or sour cream

1 lime, grated rind

1  tablespoon fresh lime juice

1/4  teaspoon  salt

2  garlic clove, minced

Optional:  lime slices, chopped cilantro, avocado cubes

            Combine sauce ingredients.  Refrigerate if made earlier.  Cut fish into chunks about 1 inch.  Put into a plastic baggie with the taco seasoning.  Refrigerate for 30—60 minutes, if time allows.  Shred cabbage finely.  Prepare other condiments.

            Quickly fry fish in a little oil until done.  Heat corn tortillas according to package directions.

            To assemble tacos, place fish, cabbage, sauce, and condiments as desired on warm tortilla.

The leftover cabbage and sauce can be mixed together for a delicious slaw. 
Optional:  Mexican Rice