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.
Rose
Made fish tacos the other night. Wish I'd had this recipe. The sauce sounds amazing.
Dara (Cookin' Canuck)
Thanks, Rose. I hope you give it a try next time.
Kelsey/TheNaptimeChef
Fish tacos is one of my favorite meals!!!
Dara (Cookin' Canuck)
Me too, Kelsey. They're such an easy meal for a busy weeknight.
Mike
This looks really good.
Dara (Cookin' Canuck)
Thanks, Mike.
Fight the Fat Foodie
Wow! These look great.
Dara (Cookin' Canuck)
Thank you.
Lana @ Never Enough Thyme
Love these fish tacos! Especially the sauce. Yum. I could eat that on just about anything 🙂
Dara (Cookin' Canuck)
I agree, Lana. So far, I've eaten it on quinoa, tortilla chips and straight off of a spoon.
Barbara | VinoLuciStyle
True confession? I have never made my own fish tacos. Even worse? I love the ones at Del Taco (please don't hate me but it's true!).
You got me with the cilantro sauce...
Dara (Cookin' Canuck)
You're too funny, Barb. Give these ones a try - they're easy and I'll bet they can rival your favorites.
kellypea
Sounds so delicious about now even though we've had quite a bit of Mexican food lately. I'll have to try that sauce. The taco stand sounds great too -- even though I think San Diego always gets a bad rap in that area. There are so many great places here that make fish tacos.
Dara (Cookin' Canuck)
I can imagine that San Diego is packed with great fish taco places. I'll have to ask you for some recommendations the next time I travel there.
Asiya @ Chocolate & Chillies
These look great! I recently tried fish tacos a few weeks ago for the first time. I'm looking forward to giving these a try. All your recipes have turned out fantastic!
Dara (Cookin' Canuck)
Thanks so much, Asiya. I hope you enjoy this one, too.
Julie M.
Just delicious Dara! Isn't it fun when the best restaurants are in your own backyard? I'll be giving this one a try!
Dara (Cookin' Canuck)
Yes, I was so excited to be able to try this restaurant. It's now one of our favorite casual dining places.
Lori @ RecipeGirl
If they taste anything like they look, then WOW. I'm a huge fish taco fan-- have plenty of recipes for them on my site, but now it looks like I have to try another!
Dara (Cookin' Canuck)
Thanks, Lori. Yes, you have some great ones on your site that I'm looking forward to trying.