Fish Tacos with Cilantro Lime Sauce
Fish tacos pair well with Coronas or a margarita, and make for the perfect Taco Tuesday.
Servings 4
Calories 472kcal
Ingredients
For the fish:
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 pound white fish fillets, I prefer tilapia
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons vegetable oil
For the cilantro lime sauce:
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoons minced garlic
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons chopped cilantro
- ½ teaspoon freshly ground black pepper
For serving:
- 9 (6-inch) corn or flour tortillas
- ½ cup shredded red cabbage
- ½ cup shredded green cabbage
- ½ cup pico de gallo
- Lime wedges
Instructions
For the fish:
- In a small bowl stir the cayenne and paprika together. Cut the white fish fillets into about 4 strips per fillet and season with cayenne/ paprika mixture, salt and pepper.
- Heat a large non-stick sauté pan over medium heat, add the vegetable oil and heat through. Add the strips to the pan, working in batches if necessary so the pan is not overcrowded.
- Cook the fish until it easily lifts from the pan, about 3 minutes. Flip the fish and cook until just cooked through, about an additional 3 minutes. Set aside and cover.
For the cilantro white sauce:
- Mix the sour cream, mayonnaise, garlic, lime juice, cilantro and black pepper together in a small bowl.
- Cover and refrigerate for at least 15 minutes.
For serving:
- Toss together the shredded cabbage to combine.
- Add some of the shredded cabbage to warmed tacos and top each with a slice of fish. Top with pico and about a tablespoon of the cilantro lime sauce. Serve with lime wedges.
Nutrition
Calories: 472kcal | Carbohydrates: 34g | Protein: 27g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 388mg | Potassium: 551mg | Fiber: 4g | Sugar: 5g | Vitamin A: 613IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 2mg