Who Doesn’t Love Fish Tacos?

Who in their right mind doesn’t like Fish Tacos?

Fresh fish, spicy-sweet salsa, crisp cabbage and creamy Marzetti® Otria® Carmalized Onion Greek Yogurt Veggie Dip come together in a flour tortilla for an entrée that provides a taste of summer any time of year.

Prep Time: 35 minutes
Cook Time: 12 minutes
Marzetti Ingredients
Marzetti One 8.75 oz tub, divided

Otria® Caramelized Onion Greek Yogurt Veggie Dip

Other Ingredients
Fish Marinade
2 tbsp vegetable oil
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
Juice of one lime
1 lb skinless red snapper, grouper or mahi mahi fillets
For Salsa
1 cup finely chopped pineapple
 scallions, minced
1 tbsp chopped cilantro
For Cabbage Topping
2 cups cabbage
1/4 cup chopped cilantro
 small soft flour or corn tortillas
Lime wedges

In a shallow dish, combine ingredients for fish marinade. Add fish and gently toss filets in marinade. Refrigerate 10 minutes. While fish marinates, preheat a grill to medium high heat and oil grates. Grill fish, turning half way through cooking process, until thoroughly cooked, but not dry, (about a total of 8 to 12 minutes depending upon thickness of fillets).

For Salsa, combine ingredients in a small mixing bowl.

For Cabbage Topping, combine cabbage, cilantro and ½ cup Otria Carmalized Onion  Dip in a mixing bowl and toss to coat.

To assemble tacos, spread each tortilla with one tablespoon Otria Caramalized Onin Dip; divide fish, salsa and cabbage topping equally among tortillas. Fold and serve with lime wedges.

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