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
Printable Recipe
Fish Tacos with Creamy Green Chile & Cilantro Sauce Recipe
Ingredients
The Sauce:
- â…“ 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 canola 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.
Maria
Josh loves fish tacos. These will be great during the hot summer months!
Dara (Cookin' Canuck)
I know you and Josh love Lone Star as much as we do. You just can't beat their fish tacos.
kelley
Mmmmmm.......... The Lone Star is without a doubt my favorite place to eat when I'm in Salt Lake. And you're right- the sauce is the best!
Dara (Cookin' Canuck)
Let's plan on meeting there for lunch someday.
Jenny Flake
What perfect little fish tacos! Love everything about them!
Pretend Chef
These fish tacos look great. I love reading articles about the "best" of something and actually getting to try it. Recreating the recipe to match the original, even better. I would love the creamy cilantro and green chile sauce. That sounds amazing. Yummy!
brandi
any tacos with corn tortillas are a-okay with me! Those are always the best.
These look delicious - the perfect light dinner for spring.
megan @ whatmegansmaking
I can't believe I've never had fish tacos before...and that cilantro sauce sounds amazing!!
Heather (Heather's Dish)
i love creamy sauces on fish tacos...this one sounds amazing! i love the flavor of green chile and cilantro together!
Dara (Cookin' Canuck)
A Creamy sauce is definitely the way to go with fish tacos. They're just not the same without it.
Averie (LoveVeggiesAndYoga)
fish tacos look great and the Creamy Cilantro & Green Chile Sauce....wow, now we're talking! i love dips and sauces of all kinds!
Dara (Cookin' Canuck)
Thanks, Averie. I feel the same way - if the dip or sauce is good, then the dish holds a lot of promise.
Jessica
These look so amazing! I love the photos! Wow.....now I REALLY want Fish Tacos!!
Dara (Cookin' Canuck)
Thanks, Jessica. I've had a craving for another batch of these all day.
Katrina
These sound super tasty! Great recipe...again!
Dara (Cookin' Canuck)
Thank you, Katrina.