Fish Tacos- To create delicious Fish Tacos, you don’t need to deep fry them. All you need is a fantastic marinade! This dish, which can be cooked on the grill or on the stove, is a truly excellent way to serve white fish fillets. In any case, they’re nutritious, fresh, and overflowing with taco flavor! These tacos are loaded with all of the greatest toppings, including cabbage, Pico de Gallo, and a simple homemade white sauce, or “crema,” and can be ready in about 30 minutes. This recipe has the most delicious panko-crusted fish, spicy cilantro-lime slaw, a super-easy chipotle crema, and whatever additional favorite toppings (hello, avocado) you choose. These are brimming with fresh ingredients and plump, well seasoned fish. This sauce is a delicious combination of sour cream, mayonnaise, lime juice, garlic, and chipotle adobo sauce from canned chipotle peppers.
A poor fish taco is just as awful as a bad chicken taco. And, whereas most people would give up following a string of bad luck, I persisted, thinking that things may get better. I’m talking about tacos. Since the first time I had them, they’ve been one of my favorite meals.
and I’m glad I didn’t give up. Because it simply kept getting better and better. I went to Mexico, sampled the genuine thing, and then utilized it as a guide to build my own. And now I have the recipe for The Fish Taco. At least, what I consider to be the BEST Fish Taco dish. What I like to do is season the fish with a chipotle lime marinade. You just know it’s going to be wonderful simply by looking at it, right?
Will you take a look at it!!! Tender and juicy on the inside, deep golden brown on the surface, and flavorful all the way through after only a 20-minute marinate!!
- white corn tortillas
- cumin powder
- chili pepper
- Extra virgin olive oil
How To Make Fish Tacos?
- Line a large baking sheet with parchment paper or a silicone baking mat. Seasonings should be mixed together in a small dish: 1 tsp salt, 1/4 tsp black pepper, 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp cayenne pepper, 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp cumin,
- Drizzle olive oil over the fish and top with a dot of butter. Baked for 20-25 minutes at 375°F. You may broil it for 3-5 minutes at the end if you want it to become a bit browned around the edges.
- Combine all of the Taco sauce ingredients in a mixing bowl: In a medium bowl or large measuring cup, mix together 1/2 cup sour cream, 1/3 cup Mayo, 2 Tbsp. lime juice (from 1 medium lime), 1 tsp garlic powder, 1 tsp Sriracha sauce, or to taste. Serving the sauce in a squeeze bottle like this one is a lot of fun and seems like you’re dining out.
- To make the tacos, toast the corn tortillas rapidly in a large dry pan or griddle over medium/high heat.
- To construct, begin with the fish, then layer on the additional ingredients, concluding with a liberal sprinkle of cotija cheese and that amazing taco sauce! Serve tacos with a fresh lime wedge for squeezing additional lime juice on top.
Tips And Tricks:
To make excellent fish tacos, you’ll need three things:
- White fish
- Shredded cabbage
- Crema (a white sauce)
Other aspects of this recipe are customizable, but those three components, when combined, form the trinity of basic fish tacos.
What Fish Should Be Used For Fish Tacos?
Because they have a mild flavor, cook fast, and are relatively affordable, lean and flakey white fish fillets are frequently used in fish tacos. Halibut, tilapia, mahi mahi, snapper, cod, bass, and cat fish are all popular white fish for fish tacos.
When buying fish for these tacos, I prefer to get thinner filets since they cook faster and taste better with the marinade.
Feel free to be creative and make your own fish tacos recipe to suit your tastes! Feel free, for example, to:
- To create gluten-free fish tacos, use gluten-free Panko (or your favourite gluten-free breadcrumbs) and gluten-free corn tortillas (or your preferred kind of tortillas). Of course, double-check that all of your other ingredients are also gluten-free.
- Make it dairy-free by using vegan mayo for the Greek yogurt in the slaw and crema. Also, any type of cheese topping should be avoided (or use vegan cheese).
- If you want a thicker and crunchier crust on your fish, dredge it in flour before covering it in the egg and panko mixes.
- Change up the fish (or shrimp): I nearly always make cod fish tacos since cod is so cheap and has the ideal texture for fish tacos. However, feel free to substitute any other type of fish (or shrimp) that you want. Halibut, mahi mahi, snapper, grouper, or salmon would all be excellent choices.
- Fruit: Some juicy fruit (mango, pineapple, orange, blueberries, etc.) would be a tasty addition to these tacos.
Toppings For Fish Tacos:
- Purple cabbage
- Cotija Cheddar cheese Cotija cheese is a crumbly Mexican cheese that is similar to feta but considerably softer in flavor and not nearly as salty. It is cheap and may be purchased in the grocery store’s refrigerated cheese department.
Ingredients For Fish Taco Sauce:
You will need the following ingredients to prepare this fish taco sauce recipe:
- Mayonnaise: Serves as the sauce’s foundation.
- Sour cream: lightens the mayonnaise and adds creaminess to the sauce.
- Chipotle peppers in adobo sauce: Use chopped chipotle peppers in adobo sauce.
- Garlic powder: Use as much or as little as you like.
- Lime juice: Adds a splash of color to the sauce.
- You determine whether or not to use salt.
How To Make Fish Tacos Sauce?
To create this delectable crema, simply…
- Combine all of the ingredients. In a mixing bowl, combine all of the ingredients and whisk until smooth.
- Taste and adjust as needed. Taste the sauce and season with additional salt, garlic, lime, and so on.
- Use it straight away or store it in the refrigerator for later. Serve with fresh toppings on top of fish or shrimp tacos.
Fish Taco Sauce Key Ingredients:
- Chipotle Peppers in Adobo Sauce – This is where the Smokey taste of your sauce comes from. If you want it hot, double the amount of adobo sauce or use a full chipotle pepper instead of half of one. If you are sensitive to heat, leave out the chipotle pepper.
- Mayonnaise and sour cream are total rocks tars. They give the sauce a little acidity without overwhelming the other tastes and give it that amazing creamy smoothness. If you don’t like sour cream, you may substitute plain yogurt.
Variations On Fish Taco Sauce:
This fish taco sauce recipe may be customized in a variety of ways.
- If you like the taste of garlic, add a bit extra till you’re satisfied.
- Add sriracha: If you enjoy sriracha as much as we do, substitute it for the chipotle peppers in the dry recipe.
- If you want to add some heat but don’t want to use sriracha, use 1/4 to 1/2 teaspoon cayenne pepper.
- When we’re in the mood, we like to sprinkle on some onion powder.
- Add cumin: If you’re using sriracha and still want that Smokey taste, this is a good option.
- Instead of half mayo and half sour cream, use 1 cup sour cream.
- Substitute Greek yogurt for the sour cream.
Tips For Sauce:
- The flavor is fantastic right away, but wait till it sits for a few minutes before serving! When I have time, I’ll make this fish taco sauce and chill it in the refrigerator for at least 2 hours, covered, to truly bring out the flavors!
- To get the desired, smooth consistency, a blender (or food processor) is required. You can whisk everything together by hand if you don’t have one. Make careful to dice the chipotle pepper first, or skip it and use extra adobo sauce instead.
- Transfer the mixture to a squeeze bottle or pour it into a zip-top plastic bag and cut a small corner off with a pair of scissors to facilitate drizzling the fish taco sauce over your food simpler. If you aren’t going to use all of your sauce right away, don’t put it all in a plastic bag since you won’t be able to keep it that way.
How To Keep Fish Taco Sauce Fresh?
Refrigerate — For up to 4 days, store sauce in a jar with a tight-fitting cover.
What To Serve With Fish Tacos?
Here’s what I usually offer with fish tacos:
- The fish with chipotle marinade
- “Pink Taco Sauce” Is a two-ingredient, moderately spicy sour cream or yogurt sauce that complements the fish perfectly.
- Pickled cabbage
- wedges of lime and coriander/cilantro leaves
MORE DELICIOIUS RECIPES HERE:
- 600g firm white fish fillets
- 1 lime, zest
- 3 tablespoons lime juice
- 1 tablespoon chipotle powder
- 1 tbsp. coarsely chopped canned jalapeño
- 1/4 cup coarsely chopped cilantro/coriander
- 2 minced garlic cloves
- 3 tablespoons olive oil
- seasoned with salt & pepper
Cabbage Pickled Quickly:
- 4 cups coarsely shredded red cabbage
- 3 green onion stems, thinly cut diagonally
- 2 tablespoons vinegar ( white vinegar, cider vinegar)
- 1/2 teaspoon salt
Sauce For Pink Tacos:
- 3/4 cup sour cream (or yogurt)
- 2 to 3 tbsp. sriracha, to taste
Cooking & Serving:
- 1 tablespoon olive oil
- 12 warmed tiny corn or wheat tortillas
- slices of lime
- leaves of coriander/cilantro
Marinade the fish: Combine all of the ingredients for the Fish Marinade in a zip lock bag. Set aside for 20 minutes - no more than 1 hour - to marinate.
Pickled Cabbage: Combine all of the Pickled Cabbage ingredients in a bowl. Toss everything together and put aside for 30 minutes. Excess liquid should be drained, and the cabbage should be scrunched with your hands (to help soften). Place aside.
Pink Sauce: Combine all ingredients in a mixing bowl.
To cook the fish, heat the oil in a pan over high heat. Cook for 2 minutes on each side, or until the salmon is golden and done.
Place the fish on a platter and flake it into big pieces.
To build tacos, layer cabbage on top, followed by fish, sour cream, and a squeeze of lime juice. Fold the tortilla over and serve!
Internal Temperature of Cooked Fish: According to the FDA, the safe internal temperature for cooked fish is 145°F. I generally take mine out of the oven when it's about 135-140°F, because the temperature will climb a few degrees further while the fish rests.
Nutrition InformationServing Size 1
Amount Per Serving Calories 956Total Fat 42gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 28gCholesterol 167mgSodium 2723mgCarbohydrates 104gFiber 16gSugar 32gProtein 55g