Meatless Friday: Fish Tacos with Cabbage Slaw

My favorite part of this recipe is the sauce. I make it all the time, seriously, there is some in my refrigerator on an almost continual basis. It is good on anything, from fish to turkey burgers to crackers to veggies to cold shrimp. Full truthful disclosure, I like to eat it off the spoon. Here we go!

Photo by D. Bartalini

Sauce Ingredients:

1 cup plain yogurt (I use full fat, Greek style, but use what you prefer)
1 teaspoon old bay seasoning
½ teaspoon chipotle seasoning
Dash cumin
1 tablespoon lime juice
Dash chili powder (optional)

Mix all of this together and let the flavors blend while you cook your fish:

1 lb fish (lean toward steak style, not fillets; I've used Mahi and Salmon)

I like to pan fry for this dish, so heat up your pan, add a bit of olive oil or coconut oil and add seasoning to the pan (Old Bay, garlic powder, onion powder, pepper, cumin, whatever you like) When it is heated up, put the fish in the pan (medium heat). Turn the fish when it is cooked about halfway. While the fish is cooking thinly slice your cabbage, red or white, whatever you like.

Lightly toss the cabbage with the sauce, about a 1/4 cup of it.

I served our tacos on lettuce leaves, but use whatever you like. Add tacos toppings to your taste.

Please remember, I am not responsible if you too find the sauce the best thing since sliced bread!

You can find all our Meatless Friday featured recipes here.