I love fish tacos, and whenever I eat out and fish tacos are on the menu, I get them. But I have never fixed them at home. This recipe changed that because they were so simple and delicious, I can make them any time.
I love cilantro and definitely added the full quarter cup to the Lime Crema. The sauce really made this dish special even though it was so simple to throw together. We topped our fish with the sauce and shredded red cabbage and enjoyed some spicy Peppercorn on the side. I was unable to get red snapper in Columbus, Ohio, which I figured would be the case, so I subbed catfish, which is an equally mild and medium-firm fish. It was great and cheap and available.
1/4 c. thinly sliced green onions
1/4 c. chopped fresh cilantro
3 T. mayonnaise
3 T. sour cream
1 t. grated lime rind (I did not use this)
1 1/2 t. fresh lime juice
1/4 t. salt
1 garlic clove, minced
1 t. ground cumin
1/2 t. smoked paprika
1/4 t. ground red pepper
1/8 t. salt
1/8 t. garlic powder
1 1/2 pounds red snapper fillets (or catfish or another mild, white, medium-firm fish)
8 (6-inch) corn tortillas
2 cups shredded cabbage
Preheat oven to 425°.
To prepare crema, combine crema ingredients in a small bowl; set aside.
To prepare tacos, combine spices in a small bowl; sprinkle spice mixture evenly over both sides of fish.
Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Copyright 2015 Barbara Stein.
Photo copyright 2015 Barbara Stein. All rights reserved.