Tuesday, July 20, 2010

Fish Tacos

I've always been a little wary of trying fish tacos; just afraid they might be too fishy or the texture of the fish weird in a taco, but after this meal I am completely sold.  Sheri and I found the sauce recipe online and just seasoned the tilapia with what sounded good and it was good;  so, so good.  I've been craving these just about every week since.

Fish Tacos

For the Fish:

I really love Tilapia.  It is a white fish that doesn't come across "fishy" at all and the texture has a perfect dense/ light, flakiness when cooked.  We bought prepackaged frozen filets, thawed them in water, pat to dry and season with: Lime Pepper, sprinkle of Chipotle, light sprinkle of Salt = perfect.  You could use Lemon Pepper too if you don't have the lime variation.  We used the George Foreman grill, easy peasy, and just checked on them a few times until they were golden and flaked.  You could also bake them in a dish in the oven with a little olive oil. butter, or maragrine on the bottom at 450 degrees 6min, turn over and bake 4 min, then turn over again and bake for another 4 minutes until flaky.

For the Sauce:

sauce by Recipezaar (now Food.com)


    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 1/4 cup chopped fresh cilantro
    • 1 package taco seasoning mix
    • 2 tablespoons lemon juice


    1. Combine sour cream, mayonnaise, cilantro, lemon juice and 2 tablespoons seasoning mix in small bowl (when we made this I think we ended up using the whole package of taco mix so, just go according to taste for yourself.)


    corn tortillas, softened and warmed in the microwave (no need to fry)

    shredded cabbage or iceberg lettuce

    chopped tomatoes

    lime wedges for squeezing onto tacos * an absolute must in my opinion

    shredded cheese, optional

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