Fish Tacos

Fish Tacos

Our all time favorite fish tacos recipe! These are loaded with fresh ingredients and fully seasoned plump fish. Don't miss a great fish taco sauce - a garlic lime crema that you want on all your tacos! It is a method for our family to come together and create because it comes together quickly and it always gets rave reviews. These fish tacos are very tasty and satisfying but you will feel good and light at the end of the meal.

This recipe is party-sized and can be shortened to feed smaller crowds. It was developed by my brother-in-law, Slavonic and has been adopted by all the people in our family. I have lots of requests to publish a recipe so here it is! This is an easy, excellent fish tacos recipe. Thanks to Slavic for sharing their awesome fish tacos with us. I'm pretty sure it is impossible to ever get tired of this recipe. PS They are just gluten free fish tacos!

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It is a method for our family to come together and create because it comes together quickly and it always gets rave reviews. These fish tacos are very tasty and satisfying but you will feel good and light at the end of the meal.

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Seriously though, be generous with that fish taco sauce! The sauce recipe was taken from Kaylee on All Recipes. We doubled it because there never seems to be enough of the sauce;

Ingredients for fish tacos:

We have used tilapia but you are welcome to use any white fish. Salmon or shrimp would also be amazing!

Fish Taco Topping:

* Cotija cheese is a Mexican cheese that crumbles when you grind it; Similar to Feta but not very milky and salty in taste. It is inexpensive and found in the refrigerated cheese section of the grocery store.

Ingredients for the Best Fish Taco Sauce:

For the fish taco sauce, you need sour cream, mayo, lime juice, garlic powder and Sriracha. Sraracha gives it a little kick of spice so that you can add more or less depending on your preference. This taco sauce is basically lime crema - the perfect blend of touch and warmth (print the recipe below).

How to Make Fish Tacos:

1. Line a large baking sheet with parchment or silicone liner. In a small dish, mix the seasonings together: 1/2 teaspoon cumin, 1/2 teaspoon macaroni, 1 teaspoon salt and 1/4 teaspoon pepper, and evenly spice both sides of the tilapia.

2. Drizzle lightly with olive oil and top each slice with a dot of butter. Baked at 375edF for 20-25 minutes. If you want it to turn slightly brown around the edges, you can boil it for 3-5 minutes at the end if you want.

3. Combine all taco sauce ingredients: 1/2 cup sour cream, 1/3 cup mayo, 2 tablespoons lime juice (1 from medium lime), 1 teaspoon garlic powder, 1 teaspoon Srirach sauce, or taste in a medium bowl for. Or a large measuring cup and whisk together until well mixed. It is really fun and feels like eating outside to serve the sauce in such a squeeze bottle.

4. To serve the tacos, quickly toast the corn tortillas, on a medium or high heat, put in a large dry peel or gourd.

5. To assemble: Start with the fish then finish the remaining ingredients with a generous sprinkle of cotija cheese and finally pour that awesome dacas sauce! Serve with a fresh lime wedge to squeeze out the extra lime juice on the Takos.

Mmm so chutney! I am so crazy about this taco sauce. Seriously the best!
Preparation Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes

Our all time favorite fish tacos recipe! These are loaded with fresh ingredients and fully seasoned plump fish. Do not skip the best fish taco sauce - an irreplaceable garlic lime crema.

Author: Natasha Butchery.com
Skill Level: Easy
Cost to make: $ 20- $ 25
Calories: 172 kcal
Servings: 24 Tacos

Material

Fish Taco Ingredients:

24 small white corn tortillas
1 1/2 lb Tilapia
1/2 teaspoon ground cumin
1/2 tsp cayenne pepper
1 teaspoon salt
1/4 tsp black pepper
1 tbsp olive oil
1 tablespoon butter
Fish Taco Topping:
1/2 small cabbage
2 medium avocado sliced
2 Roma Tomatoes Tomatoes (optional)
1/2 red red onion
1/2 bunch cilantro long stems
4 ounces 1 cup cottage cheese, grated
Cut 1 lime and serve in 8 wedges
Fish Taco Sauce Ingredients:
1/2 cup sour cream
1/3 cup mayo
1 medium lime to 2 tablespoons lime juice
1 teaspoon garlic powder
1 tsp Srirach sauce or to taste
US Customary - Metric

Instruction

Line the large baking sheet with parchment or silicone liner. In a small dish, mix the spices: 1/2 teaspoon cumin, 1/2 teaspoon macaroni, 1 teaspoon salt and 1/4 teaspoon pepper and mix evenly.
Lightly drizzle each olive dot with olive oil and butter. Bake at 375 for 20-25 minutes. For brown edges, boil for 3-5 minutes at the end if desired.
Combine all the taco sauce ingredients in a medium bowl and whisk until well blended.
To serve tacos, quickly toast the corn tortillas in a large dry pan or over medium / high heat.
To assemble: Start with the fish pieces then add the remaining ingredients with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze the tacos.

Czar Fish Scales

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Fish Tacos - Fish Taco Recipe With Best Fish Taco Sauce!

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