Fish Tacos with Microgreens


Delicious Dressing for Fish Tacos or Tacos Salads

1/2 cup Greek Yogurt

1/2 cup Mayonnaise or Truffle Mayonnaise

Lime Juice to thin mixture

1/2 teaspoon cumin

1/2 teaspoon ground coriander

1/2 teaspoon dried dill weed

1/2 teaspoon dried oregano

1/4 teaspoon ground chipotle chili powder

1/2 teaspoon capers , minced

1 hot pepper of your choice (we currently have jalapenos and habaneros)

1 tablespoon fresh cilantro , chopped


In a small bowl, whisk the Greek yogurt and mayonnaise until well blended.

Add enough lime juice to get a pourable creamy mixture. Whisk.

Add spices, whisking to mix thoroughly. Add the capers, minced pepper, and cilantro, and whisk thoroughly.

Cover the bowl with wrap and refrigerate the fish taco for at least one hour or overnight.

Serve chilled. Spoon white sauce over fish tacos, or salads.

Fish Tacos

3 tablespoons olive oil

3 tablespoons freshly squeezed lime juice

2 teaspoon ground cumin 

1 teaspoon coriander

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 teaspoon paprika 

1 teaspoon kosher salt 

1 1/2 pounds fresh flounder, cod or tilapia fillets 


Make Fish Dressing Ahead.

In a small bowl, whisk together the oil, lime juice, spices, and salt. Pour over the fish fillets and let marinate for 20 minutes.

Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes. This step can also be completed on the stove or in a 400-degree oven for 12-15 minutes if grilling is not convenient.

Heat the tortillas on the grill or pan for 30 seconds on each side.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of Fish Dressing, fish, microgreens, and fresh cilantro.  (Avocado and fresh shredded cabbage are also good additions.) No cheese necessary, but it is acceptable…

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