Fish Tacos With Cilantro Crema

May 14, 2020
Created by Harmons
30 minutes
Serves 4
  • Crema
  • 1 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh chives
  • 1/2 lime, juiced
  • 1/4 tsp salt
  • Olive oil
  • Tacos
  • 2 tsp ground cumin
  • 1 tsp chile powder
  • 1 tsp ground coriander
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • Salt and freshly ground pepper
  • 1 1/2 lb white fish fillets, such as sea bass or cod
  • 3 Tbsp olive oil
  • 8 whole corn tortillas
  • 1 cup shredded red cabbage
  • Lime wedges

For the crema, in a small bowl, add sour cream, cilantro, chives, lime and salt and stir to combine. Place in refrigerator until ready to use.

Preheat oven to 450 degrees. Line a baking sheet with a silicone mat or parchment paper. Drizzle with olive oil and spread in an even layer.

For the tacos, in a small bowl, add cumin, chile powder, coriander, cayenne pepper, garlic powder, salt and pepper and stir to combine. Dredge fish pieces in spice mix. Transfer to prepared baking sheet. Bake until fish is no longer translucent and is flaky, about 5 minutes per inch of thickness. Let rest 5 minutes then flake with a fork and set aside.

In a frying pan over medium-high heat, add 3 tablespoons oil. Add 1 or 2 corn tortillas and warm until sizzling around edges, about 1 minute. Turn over and warm until sizzling on second side. Repeat with remaining tortillas.

Fill each tortilla with equal portions of fish, cabbage and top with cilantro crema. Garnish with lime wedges.

From Tastykitchen