Yield: 8 tacos
¾ cup (172 g) plain Greek yogurt
Juice of ½ lime
2 tablespoons (30 ml) sesame oil
2 tablespoons (40 g) honey
2 tablespoons (30 ml) soy sauce
1 teaspoon molasses
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon red cayenne pepper
12 ounces (336 g) cod, thawed if frozen
8 white corn tortillas
1 cup (120 g) shredded Cheddar or Jack cheese
¼ purple cabbage, shredded
To make the sauce: In a small bowl, combine the yogurt and lime juice. Set aside.
To make the tacos: Combine the sesame oil, honey, soy sauce, molasses, chili powder, garlic powder, and cayenne pepper in a medium-size sauté pan over medium heat. Stir to blend. Add the fish and cook for approximately 15 minutes, until the fish is opaque in the center and flakes easily with a fork. Chop the cooked fish in the pan so that it’s diced and more thoroughly covered with sauce.
Serve the cooked fish with the tortillas, cheese, purple cabbage, and yogurt sauce.