Crispy Fish Taco w/ Cilantro Lime Sauce
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Table of Contents
- Helpful Tips for Making Fish Tacos:
- Description
- Ingredients
- Instructions
It is Taco Tuesday! I am so happy to be sharing another Taco recipe with you guys on the blog. During my undergraduate studies, I would make them ALL the time. They were easy to make and oh so delicious! Not to mention, you can have dinner on the table in no time. Taco Tuesday is no doubt one of my favorite nights of the week.
Tacos hold a special place in my heart and this recipe is a summer must try!
I love both fish and tacos so why not give you guys a yummy fish taco recipe! This recipe is fresh, healthy, and delicious. Serve these Tacos up with your favorite toppings such as purple cabbage, red onions, bell peppers, habanero pepper, cilantro, and avocado. You can create your own feast to your liking…. more cabbage, more cilantro, more avocado…. Oh yes!
Perfect for a healthy lunch or dinner. Once the sauce is made everything comes together quickly. Dinner can be ready in less than 40 minutes. When I want to go all out, I sometimes add pineapple Pico de Gallo to my tacos…. so amazing!
The fish is seasoned then soaked in buttermilk which makes it juicy on the inside and crispy on the outside. If you are a seafood, then you will certainly enjoy this one.
But let us get into the sauce though…the Cilantro Lime sauce consists of sour cream, cilantro, lime, garlic, and jalapeño. So yummy and refreshing. I love that the sauce has a hint of spiciness to it. If you want to make it mild, then only add half the amount of pepper. Do enjoy!
Helpful Tips for Making Fish Tacos:
1) How to Prep the fish: Generally, when I am prepping fish, it is washed with lime, vinegar, and water before cooking. The great thing is you are working with Fillet, so you do not have to do too much in terms of cleaning.
2) Other sauces for Fish Taco: Cilantro Mayo, where instead of the sour cream you can substitute with Mayo. You can also use a Spicy Siracha Mayo sauce. You can also use Greek yogurt instead of Sour Cream for the Cilantro Lime sauce.
3) Let us talk about toppings: You can use any topping you like. If you want to add more avocado go right ahead! If you want to skip the pineapple you can do that too. Tailor the toppings to your liking. If you have food allergies, restrictions, or just personal preferences you can still enjoy this recipe.
4) Let us talk about buttermilk: If you do not have access to buttermilk, you can just use plain yogurt.
Let us get Taco Tuesday started! …. .
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Crispy Fish Taco w/ Cilantro Lime Sauce
Prep time: 20-25 minutes
Cook time: 15 minutes
Total time: 40 minutes
Yeild: 4
Description
Crispy Fish Tacos topped with a delicious fresh Cilantro Lime Sauce…This will surely have you looking forward to Taco Tuesdays!…Yummy
Ingredients
For the Fish:
- 1 lb tilapia fillets
- ½ tsp Creole seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp pepper flakes
- Salt and black pepper, to taste
- Juice of 1 lime
- ½ cup buttermilk
- 1½ cups all-purpose flour
- ½ tsp cornstarch
- 1 cup vegetable oil (for frying)
Cilantro Lime Sauce
- 1 cup chopped cilantro
- ¼ cup Sour Cream
- 1 Lime, squeezed
- 4 scallions (green onion), chopped
- 4 garlic
- ½ Avocado
- 1 green jalapeño pepper
- 1/3 Green Bell Pepper
- ½ tsp salt
- ¼ tsp black pepper
- 2–2 ½ tbsp water
Pineapple Pico de Gallo:
- 1 cup diced pineapple, medium
- 1 small tomato
- ½ small red (purple) onion
- 2 ½ tbsp Olive oil
- ¼ cup chopped cilantro
- 1/3 red bell pepper
- One lime. Squeezed
- Salt to taste
- Chopped Cabbage
To Serve:
- 8 small flour or corn tortillas
- Shredded lettuce or cabbage (optional)
- Salt to taste
Instructions
Step 1: Prep the Fish
- 1Rinse tilapia fillets, pat dry, and cut into taco-sized strips.
- 2Season with Creole seasoning, garlic powder, onion powder, paprika, pepper flakes, salt and black pepper.
- 3Pour buttermilk over the fish to coat well. Let sit for 10–15 minutes to marinate.
- 4In a separate bowl, mix flour with cornstarch.
- 5Heat vegetable oil in a frying pan over medium-high heat.
- 6Dredge fish in flour mixture, shake off excess, and fry for 3–4 minutes on each side or until golden and crispy. Drain on paper towels.
Step 2: Make the Cilantro Lime Sauce
- 1Add cilantro, mayo, lime juice, scallions, garlic, avocado, jalapeño, green bell pepper, and salt to a blender.
- 2Blend until smooth, adding water and olive oil gradually until creamy and pourable.
- 3Taste and adjust seasoning. Set aside in the fridge to chill.
Step 3: Pineapple Pico de Gallo
- 1In a bowl, mix diced pineapple, tomato, red onion, red bell pepper, and cilantro.
- 2Drizzle with olive oil, add a pinch of salt, and toss gently. Let sit for 10 minutes for flavors to blend.
Step 4: Assemble the Tacos
- 1Warm tortillas in a dry skillet or stovetop.
- 2Add a few strips of crispy tilapia to each tortilla.
- 3Top with a spoonful of pineapple pico and drizzle generously with the cilantro lime sauce.
- 4Optional: Add shredded lettuce or cabbage for crunch.
- 5Serve and enjoy!
Category: LunchDinner
Keywords:
Dinner
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