Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Fish Tacos With Cabbage Salsa and Yogurt Sauce
Fish tacos with cabbage salsa and yogurt sauce represent authentic Mexican restaurant preparation from an experienced line cook who's perfected this recipe over years. This professional-quality approach creates perfectly balanced tacos with crisp cabbage salsa and creamy yogurt sauce that complement tender fish. The restaurant technique ensures consistent results while the fresh toppings add texture and cooling contrast that makes these tacos absolutely irresistible.
Was a line cook at a Mexican place back in college and have been making these things ever since. Very easy to make, and the components are very interchangeable.
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Servings:
4
Yield:
8 tacos
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Ingredients
½ medium head cabbage, shredded
2 medium tomatoes, chopped, or more to taste
2 cups chopped fresh cilantro, divided
1 medium jalapeno pepper, seeded and minced
¼ cup honey
4 medium limes, juiced, divided
salt and ground black pepper to taste
1 cup plain yogurt
1 tablespoon mayonnaise, or more to taste
1 tablespoon dried dill weed
¼ teaspoon cayenne pepper, divided, or to taste
1 tablespoon dried oregano
1 tablespoon sumac powder
1 teaspoon ground cumin
4 (4 ounce) tilapia fillets
1 tablespoon olive oil
8 (6 inch) flour tortillas
Directions
Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.
Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it’s too tart for your taste, add more mayonnaise.
Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.
Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.
Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.
Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.
Cook’s Notes:
If you’re not into fish, chicken does just as well. You’d just need to cook it to your liking. I usually saute diced chicken breast in the same spices with a little oil.
You can also put the yogurt sauce directly on top of the cabbage salsa instead of using it as a dip.
Nutrition Facts (per serving)
| 508 | Calories |
| 13g | Fat |
| 68g | Carbs |
| 34g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 508 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 3g | 15% |
| Cholesterol 46mg | 15% |
| Sodium 482mg | 21% |
| Total Carbohydrate 68g | 25% |
| Dietary Fiber 9g | 32% |
| Total Sugars 30g | |
| Protein 34g | 68% |
| Vitamin C 80mg | 89% |
| Calcium 358mg | 28% |
| Iron 5mg | 30% |
| Potassium 1299mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
