Fish Tacos with Lime Salsa
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5
2 reviews
Excellent
Fish Tacos with Lime Salsa
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Fish Tacos are a classic Mexican dish that has made their way to Southern California. This version uses grilled fish and a lime salsa for a bright combo!Yield: 8 tacos
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Ingredients
For the Lime Crema
- ½ c sour cream (or Greek yogurt)
- 1 Tbsp lime juice
For the Fresh Lime Salsa (or Pico De Gallo)
- 2 large tomato diced
- ½ tsp salt
- ½ c red onion diced
- 1 jalapeno pepper seeds removed and diced
- 2 Tbsp cilantro chopped, fresh
- 1 lime juiced (roughly 3 Tbsp juice
For the Fish
- 1 tsp cumin
- 1 tsp onion powder
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper ground
- 1 lb White fish fillets (halibut, grouper, cod), ½-¾ inch thick, skinned
For the Tacos
- 8 (6 inch) corn tortillas
- 1 ½ c cabbage shredded
Instructions
For the Lime Crema
- Mix ingredients together in a small bowl. Refrigerate for 10 minutes or until ready to use. (Can be made a day ahead of time.)
For the Salsa
- Toss the diced tomatoes with salt. Set in a fine strainer over a bowl and let drain for 15 minutes.
- Place the drained tomatoes into a bowl and add the remaining salsa ingredients. Mix to combine. (Can be made up to 3 days ahead of time)
For the Fish
- Mix the seasonings together in a bowl. Rub the seasoning all over the fish. Let stand 10 minutes.
- Heat a little oil in a medium, non-stick skillet or griddle. Add the fish and cook, uncovered over medium-low heat until firm and flaky, 7-10 minutes.
Serve the Tacos
- Layer a corn tortilla with shredded cabbage, grilled fish, lime salsa, and crema.
Notes
- This recipe from 2013 was updated in April 2017. We made the fish tacos even more authentic and tasty! Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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