Lemon Pepper Fish Tacos

Ingredients

• 1 1/4 pounds skinless cod or haddock fillets (570 g), thawed if frozen
• 1 tablespoon olive oil
• 1 teaspoon finely grated lemon zest
• 3 tablespoons fresh lemon juice, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt, divided
• 1/2 cup plain Greek yogurt (120 g)
• 1 tablespoon water, plus more if needed
• 3 cups finely shredded green cabbage (200 g)
• 12 small corn tortillas, about 6 inches across
• 2 tablespoons chopped fresh cilantro

Method

1. 01

   Heat a conventional oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Pat the fish dry and place on the sheet. Rub with the oil, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon black pepper, garlic powder, and 1/4 teaspoon salt.

2. 02

   Bake for 10–15 minutes, depending on thickness, until the thickest part reaches 145°F (63°C) and flakes easily. Start checking thin fillets early. Let stand for a minute, then break into large pieces with a fork.

3. 03

   Meanwhile, stir the yogurt with 1 tablespoon lemon juice, the remaining 1/4 teaspoon pepper, 1/8 teaspoon salt, and the water to make a spoonable sauce. Add a little more water if it is very thick. Toss the shredded cabbage with the remaining tablespoon lemon juice and 1/8 teaspoon salt.

4. 04

   Warm the tortillas in a dry skillet over medium heat, about 20–30 seconds per side, and stack in a clean towel to keep flexible. Divide the cabbage and fish among the 12 tortillas. Spoon on the yogurt sauce and scatter with cilantro. Serve 3 small tacos per person.

5. 05

   Store leftover fish, sauce, and cabbage separately, refrigerating within 2 hours. Use within 3 days. Reheat only the fish, covered, until it reaches 165°F (74°C), then assemble with freshly warmed tortillas and cold toppings. The tacos are best assembled just before eating.