Would you believe I didn’t have my first fish taco until I was 26 years old? I lived over a quarter of a century before tasting the absolute bliss that is fish tacos. Seriously, whose idea was it to put fish in a corn taco? Somebody give them a medal or a hug or something.
My first and favorite fish taco recipe is the one I am sharing with you today: Fish Tacos with Cilantro-Lime Cream. It’s infinitely adaptable – you can use pretty much any fish you want, experiment with the veggies, use hard or soft tacos. The one thing that you should not mess with is the Cilantro-Lime Cream. This perfectly balanced sauce makes the whole dish. You’re going to love the cream so much, you may even want to add it to the other foods in your life, like, I don’t know, toast. Or waffles. Or a hamburger. (Ooh, it would be delicious on a hamburger!) Or with fries. The possibilities are endless.
This comes together in about 20 minutes so is perfect for week-night meals, but is so delicious you can definitely serve it to guests – I certainly have! And they asked for the recipe – now if that’s not a sign of a great dish I don’t know what is. I hope you enjoy it as much as we do!
Fish Tacos with Cilantro-Lime Cream
adapted barely at all from Cooking Light
Time: 20 minutes Serves 4 (2 tacos = 1 serving)
394 calories; 6g fat; 40g carbs; 40g protein
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 T reduced fat mayonnaise
- 3 T reduced-fat sour cream or Greek yogurt (I use Greek yogurt because I always have it on hand)
- 1 tsp grated lime rind
- 1 1/2 tsp fresh lime juice
- 1/4 tsp salt
- 1 garlic clove, minced
The cream is the best part. You may find that, like me, you want to be over-generous with the cream, so just make a little more – no shame in lovin’ the lime cream!
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp ground red pepper
- 1/8 tsp salt
- 1/8 tsp garlic powder
- 1 1/2 pounds fish fillets*
- Cooking spray
- 8 (6-inch) corn tortillas
- 2 cups shredded cabbage (I like to get a pre-shredded coleslaw blend, even with carrots, because it looks pretty and it’s sooooo easy)
* I have used several different kinds of fish with this… tilapia, salmon, cod, catfish – whatever is on special that week. The original recipe called for red snapper, but that is usually out of my price range. Someday I will be able to afford red snapper, but sadly not today.
To make the cream, simply combine all the ingredients in a bowl and set aside. This can be done ahead of time, and the cream will keep for several days just fine.
Combine all the spices and salt for the fish, and sprinkle spice mixture evenly over both sides of the fish.
Now you have 2 options here for cooking the fish. Either way is super-quick.
Preheat oven to 425°. Place the fish in a baking pan ( I like my trusty Pyrex) coated with cooking spray. Bake for 9 minutes or until fish flakes easily. While the fish is baking, you can warm the tortillas in the oven, if you like.
If you’d rather not heat up the whole house by turning on the oven, you can easily cook the fish on the stove or on the grill. I don’t grill so won’t give you instructions there, but I assume if you grill you would know how to grill fish. For the stovetop, simply heat up your pan of choice, give it a nice spritz with some cooking spray, and cook your fish until it is cooked through, a few minutes on each side (exact time will depend on the thickness of your fish).
Once the fish is done, gently break it into bite-sized pieces, and divide evenly among the tortillas (which you may wish to warm up bit first). Top each tortilla with about 1/4 cup cabbage and 1 tablespoon (or, you know, a little more) cilantro-lime cream. Sprinkle with a bit more cilantro if you like cilantro as much as I do.
The only downside to this recipe is that I love it so much I don’t even bother trying other recipes. If anyone out there has any other favorite fish taco recommendations, I’d love to see them!