Description
Delicious and easy fish tacos topped with a creamy sauce, perfect for quick weeknight dinners or casual gatherings.
Ingredients
Main Ingredients
- 1 lb fish (cod, mahi mahi, tilapia, halibut, or salmon) (Choose your preferred type of fish.)
- 8 pieces tortillas (corn or flour) (Corn for classic flavor, flour for softer tacos.)
- 2 cups cabbage (green or purple, or slaw mix) (Shredded for topping.)
- 1 piece lime (Juice used for fish and wedges for serving.)
- 1 tbsp seasonings (chili powder, cumin, garlic powder, salt, black pepper) (To taste.)
- 2 tbsp oil (olive oil or avocado oil) (For cooking the fish.)
Creamy Fish Taco Sauce
- 1/3 cup mayo
- 1/3 cup sour cream or Greek yogurt (Use Greek yogurt for a lighter option.)
- 1-2 tbsp lime juice (To taste.)
- 1 clove garlic (Grated or finely minced.)
- 1-2 tsp hot sauce (Adjust based on heat preference.)
- to taste salt
Extras
- 1/2 cup cilantro (Chopped for topping.)
- 1 piece jalapeno (Fresh or pickled for topping.)
- 1 piece avocado (Sliced or as guacamole.)
- 1 cup pico de gallo (For topping.)
Instructions
Preparation
- Make the creamy sauce first by mixing mayo, sour cream, lime juice, minced garlic, hot sauce, and salt in a bowl. Refrigerate while preparing other ingredients.
- Pat the fish dry and season with oil, chili powder, cumin, garlic powder, salt, and pepper. Squeeze lime juice over the fish.
Cooking
- Heat a skillet over medium-high heat. Cook the fish for about 3 to 5 minutes per side until opaque and flaky.
- Warm the tortillas in a dry pan for about 20 seconds per side.
Assembly
- Build your tacos by layering a tortilla, cabbage, cooked fish, creamy sauce, and any other desired toppings. Serve with lime wedges.
Notes
Pat fish dry to ensure a good sear. You can customize toppings based on your preference. Store lucha separately to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican