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Fish Tacos with Sour Cream Lime Sauce

servings: 4
Fish Tacos with Sour Cream Lime Sauce

prep time

25

total time

85

ingredients

16

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Fish Tacos with Sour Cream Lime Sauce

servings: 4
INGREDIENTS:
ingredients
FISH TACOS
  • 2 lbs. firm white fish such as cod, tilapia, or halibut 
  • 1 tsp. cumin 
  • 1 tsp. dried oregano 
  • 1 tsp. chili powder 
  • 3 tablespoons canola oil  
  • 8 6-inch corn or flour tortillas  
  • 1/2 cup pico de gallo salsa 
  • Sour Cream Lime Sauce (recipe below) 
  • Red Cabbage Slaw (recipe below) 
  • 1/2 cup chopped fresh cilantro 
 
LIME SAUCE  
  • 3/4 ¼ cup reduced-fat mayonnaise 
  • 2 Tbsp. lime juice 
  • 1 tsp. grated lime zest 

RED CABBAGE SLAW :
  • 1/4 cup Hood® Sour Cream
  • 1 cup shredded red cabbage 
  • 1/2 medium red onion, shredded 
  • 1 Tbsp. red wine vinegar 
  • 1/4 tsp. cumin 
  • 1/2 teaspoon salt
DIRECTIONS:
directions
TACOS
Slice fish into 1-inch x 2-inch strips.

In a small bowl, mix cumin, oregano, and chili powder.  Sprinkle evenly over fish. 

Heat 1 1/2 tablespoons canola oil in a large skillet over medium heat. Working in batches, cook half the fish for 2-4 minutes on each slide, or until tender and flaky. Remove cooked fish from the pan and reserve. Repeat with remaining fish. 

Heat tortillas: Place on a hot skillet that's been coated with cooking spray for 30 seconds on each side, or wrap the tortillas in aluminum foil and place in a 200˚F oven for 15 minutes. 

LIME SAUCE
In a small mixing bowl, combine all of the ingredients. Cover and refrigerate for at least one hour. 

RED CABBAGE SLAW
In a small mixing bowl, combine all of the ingredients. Cover and refrigerate for at least one hour.

To assemble tacos, top each tortilla with 2 tablespoons of the Red Cabbage Slaw, fish, 2 tablespoons sour cream lime sauce, and 2 teaspoons of pico de gallo salsa.  Sprinkle with chopped cilantro and serve.

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