Fish Tacos

12  ounces		Tilapia
1  pinch		kosher salt
1  pinch		black pepper
2  ounces		Greek yogurt
1		clove garlic
8		mint leaves
1  teaspoon		cumin
2  teaspoons		Juice of 1 lime
4		mission flour tortillas
1  cup		shredded green cabbage
1/8  cup		Green Onion - Fresh, Chopped

Tip: For nutritional information on all the ingredients in Fish Tacos just click on each ingredient name. Then adjust the serving size for any Fish Tacos ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

For the mayo: Put the mayonnaise, garlic, mint, cumin, and lime juice in a food processor. Whizz until smooth. Season with salt, pepper, and more lime juice, if necessary. Pour into a bowl and set aside.

Grab a large, nonstick saute pan and warm it gently over medium heat; no need to add oil since the fish is already coated in oil. Once warm (test by sprinkling some water into the pan, if it sizzles and evaporates, you're ready), place each piece of fish in the pan. It should sizzle gently but firmly when it hits the pan. Cook until cooked through, but still moist, about 3 minutes per side. The fish should flake easily with a fork. Don't overcook your fish! It'll taste awful!

Remove the fish from the pan and serve immediately with warmed tortillas. I put a light layer of cabbage on the bottom, then the sauce, a few chunks of fish, the scallions, a couple of slices of banana pepper, and a squeeze of lime. And once the fish is finished off, you can do what I do, and make cabbage tacos - everything except the fish! So good!