Fish Tacos with Cilantro Lime Crema & Taco Crema

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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.

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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

Preparation

Step 1

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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