Fish Tacos with Cilantro Lime Crema & Taco Crema

This is a combination of a few recipes. You can season the fish & bake it OR use fried or sautéed shrimp. I prefer fish tacos with fried fish, but shrimp tacos with sautéed shrimp. Cole’s favorite is the Taco Crema. We also like to use the Copycat Chuy’s Creamy Jalapeño Dip.

Fish Tacos with Cilantro Lime Crema & Taco Crema
Fish Tacos with Cilantro Lime Crema & Taco Crema

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cilantro Lime Crema:

  • 1/4 1/4

    1/4 cup chopped cilantro

  • 3 3

    3 TB canola oil mayo

  • 3 3

    3 TB regular or light sour cream

  • 1 1

    1 tsp lime zest

  • 1 1/2 1 1/2

    1/2 tsp lime juice

  • 1/4 1/4

    1/4 tsp salt

  • 1 1

    1 garlic clove, minced

  • Taco Crema:

  • 1/2 1/2

    1/2 cup regular or light sour cream

  • 1/2 1/2

    1/2 cup canola oil mayo

  • 1/2 1/2

    1/2 cup chopped cilantro

  • 2 2

    2 TB taco seasoning

  • Tacos:

  • Mahi mahi, tilapia, red snapper, or any other white fish fillets

  • Salt

  • Black Pepper

  • Red Pepper

  • Chili Powder

  • Cumin

  • Garlic Powder

  • Flour

  • Canola oil

  • Flour tortillas

  • Shredded cabbage

Directions

In a small bowl, whisk together the Cilantro Lime Crema ingredients. In another bowl, whisk together the Taco Crema ingredients. Set aside. Heat oil in a large pan over medium-high heat. Cut fish fillets into 2” strips. Season with spices. Put flour in a shallow dish & coat the fish. Cook fish in batches, making sure to cook on all sides. Place cooked fish pieces on a baking sheet in a 250 degree oven to keep warm. Heat 6 flour tortillas at a time between 2 damp paper towels in the microwave for 45 seconds. To serve, place 2 pieces of fish in the middle of the tortilla, top with cabbage & crema, then roll up.

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