Top these light and fresh tacos with a bright, tangy and creamy cucumber sauce for a fast and healthful meal.
Slideshow: More Fish Recipes
1 English cucumber
1/2 cup plain Greek-style yogurt
4 tablespoons freshly squeezed lemon juice
1 teaspoon honey
Olive oil for sautéing
Four 5-ounce tilapia fillets
1/4 teaspoon freshly ground pepper
8 corn tortillas
Arugula, for serving
How to Make It
Finely grate the English cucumber. Squeeze out as much liquid as possible, then finely chop it. In a medium bowl, combine the cucumber with the Greek-style yogurt, 2 tablespoons plus 2 teaspoons of lemon juice and honey and whisk to combine. Season to taste with 1/2 to 3/4 teaspoon of sea salt.
Pour the remaining lemon juice over the tilapia, and season with 1/4 teaspoon each of sea salt and freshly ground pepper. In a large frying pan, heat the extra-virgin olive oil over medium high heat. Cook the tilapia for 3 minutes per side, until it flakes easily and is cooked through. Break the tilapia into bite-size pieces.
Arrange a small handful of arugula on each tortilla and top with the tilapia and creamy cucumber sauce.
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