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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 
• ½ cup pico de gallo salsa
• Sour Cream Lime Sauce (recipe below)
• Red Cabbage Slaw (recipe below)
• ½ cup chopped fresh cilantro
 
LIME SAUCE  
• ¾ cup Hood® Sour Cream
• ¼ cup reduced-fat mayonnaise
• 2 Tbsp. lime juice
• 1 tsp. grated lime zest

RED CABBAGE SLAW :
• ¼ cup Hood® Sour Cream
• 1 cup shredded red cabbage
• ½ medium red onion, shredded
• 1 Tbsp. red wine vinegar
• ¼ tsp. cumin
• ½ 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 ½ 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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