Fish Tacos with Cilantro Lime Crema & Taco Crema

By MichelleF

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.

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.