You can't beat fish tacos! These ones are topped with a crave-worthy, creamy green chile and cilantro sauce.
We had only lived in Utah a short time when my husband and I read an article in Sunset Magazine, touting the west's best taco joints. It turns out that the joint with the "west's best taco" was a mere ten minute drive from our house. Score! Quite simply, Lone Star Taqueria is the home to the best fish taco I have ever eaten. Apparently, we are not the only ones who agree with that magazine article. When Guy Fieri and his Food Network crew of Diners, Drive-Ins and Dive descended upon the small lime green building, they praised both the funky, bumper-sticker covered car permanently parked on the lawn of the restaurant and the simple, authentic menu items.
The fish used for the tacos at Lone Star Taqueria ranges from tilapia to salmon to mahi mahi. Whatever fish you choose to use, do your best not to overcook it. Lift it out of the pan just before you think it is done and you will end up with tender, moist pieces of fish.
Add in whatever "extras" your palate desires - avocado, tomato, slaw, salsa. But I beg of you...do not leave out the creamy green chile and cilantro sauce. This recipe I came up with is not an exact match to the restaurant's version, but it is pretty darn close. It is so good I would consider trading in a wedge of Brie for a container of it. That is serious stuff.
If you make the sauce and spice mixture ahead of time, this is a dinner that can be prepared quickly. Store the sauce in an airtight container in the refrigerator for up to a week. Any leftovers from the tacos can be used for dipping veggies or chips.
The recipe:
The Sauce:
In the bowl of a food processor, puree mayonnaise, sour cream, milk, diced chiles, lime juice, cumin and salt until smooth. Add cilantro and pulse until just combined.
The Fish:
In a small bowl, mix chili powder, cumin and salt. Pat the fish fillets with paper towel to remove excess moisture. Rub both sides of each fish fillet with spice mixture.
Heat canola oil in a large nonstick skillet set over medium-high heat. Add fish fillets and cook on both sides until fish is just opaque. The time will vary depending on thickness of the fillets. The mahi mahi fillets I used took about 4 minutes per side.
Remove fish from skillet, let cool slightly and gently pull apart with your hands to form strips.
Wrap tortillas in foil and warm on lowest setting of the oven. Using 2 corn tortillas for each taco, fill with fish, cheese, cabbage, tomato and desired amount of sauce. Serve.
Other taco recipes:
Indian Spiced Shrimp Tacos with Avocado Salsa
Roasted Tomatillo Shrimp Tacos with Honey-Lime Slaw
Grilled Chimichurri Steak Tacos
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Fish Tacos with Creamy Green Chile & Cilantro Sauce Recipe
Ingredients
The Sauce:
- ⅓ cup light mayonnaise
- ½ cup reduced-fat sour cream
- 2 tablespoons skim milk
- 2 ounces canned diced green chiles
- 2 tablespoons fresh lime juice
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ cup chopped fresh cilantro
The Fish:
- ¾ teaspoon chili powder
- ¾ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 4 fillets 4 ounces each firm white fish, such as Mahi Mahi or halibut
- 1 tablespoon avocado oil
The Rest:
- 16 corn tortillas
- 3 ounces Cotija or queso fresco cheese crumbled
- ½ small green cabbage cut into shreds
- 2 medium tomatoes diced
Instructions
The Sauce:
- In the bowl of a food processor, puree mayonnaise, sour cream, milk, diced chiles, lime juice, cumin and salt until smooth. Add cilantro and pulse until just combined.
The Fish:
- In a small bowl, mix chili powder, cumin and salt. Pat the fish fillets with paper towel to remove excess moisture. Rub both sides of each fish fillet with spice mixture.
- Heat canola oil in a large nonstick skillet set over medium-high heat. Add fish fillets and cook on both sides until fish is just opaque. The time will vary depending on thickness of the fillets. The mahi mahi fillets I used took about 4 minutes per side.
- Remove fish from skillet, let cool slightly and gently pull apart with your hands to form strips.
The Rest:
- Wrap tortillas in foil and warm on lowest setting of the oven. Using 2 corn tortillas for each taco, fill with fish, cheese, cabbage, tomato and desired amount of sauce. Serve.
Nutrition
Kayla
I used cod and shrimp for this recipe and it was fantastic. The sauce is really delicious, I put it in the refrigerator for an hour or so for a thicker consistency.
Nicole
these were really great! i substituted plain yogurt for the sour cream, tilapia for the fish, and one chipotle pepper (adobado) for the can of green chiles. turned out delicious.
Dara (Cookin' Canuck)
I'm so glad you enjoyed this, Nicole! You've inspired me to make this again. 🙂
Ellie
Making these right now. Just waiting for my bf to get home so I can throw the fish on and eat them! I made the sauce and it tastes so yummy just by itself. I'm using yellow eye instead of my norm halibut. Can't wait for it to be in my belly! Thanks for sharing the recipe.