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.
Nutrition
Drick
oh wow Dara, that is a killer sauce for the fish... or just about anything actually - just finished a grilled carbon chicken recipe I worked on, made into tacos and made several salsas, but this sauce would have been an easy adaption to the chicken as well... that is just a fine recipe I know for both the sauce and fish by reading down the ingredients... and I hope you know I know (or think) a thing or two about grilling and Mexican flavors...
Culinary Escapade
I love fish tacos. I normally have it simply with a squeeze of lime, although your sauce sounds really good. Will have to try it next time I make fish tacos.
Sommer@ASpicyPerspective
I bet that green chile sauce is the key! Dara these look so fresh and amazing, like a could just grab it off the screen!
Lauren from Lauren's Latest
I think I could drink that sauce! Holy moly...sounds so good.
Tracy
These look divine and so simple too!
Claire
As much as I love fish tacos, I've yet to make some. I must try this recipe!
Kerri
Hi Dara,
I love your site and this sauce looks amazing.
I'm kinda confused by using TWO tortillas for each taco? Have I been missing something all my life??
Dara (Cookin' Canuck)
Kerri, I meant to explain that in the post. We find that the tortillas start to break apart if we don't double up. Actually, we first got the idea to do this from the Lone Star Taqueira that I reference in this post.
Yuri
Dara, I've been dying to try fish tacos. I keep hearing how good they are, glad you posted this recipe with that dreamy sauce. Delicious 🙂
Sylvie @ Gourmande in the Kitchen
This reminds me of when I lived in San Diego, fish tacos are the specialty there!
Terris@Freeeatsfood
I'm so happy to have stumbled upon your site. Beautiful photos and lovely recipes! This looks so refreshing and delicious. That fish is making my mouth water!
Tickled Red
Okay that does it. You have to come visit so that we can spend a week just playing with seafood 🙂 NUM!!
Marla
Score! is right. You guys are so lucky to have this high quality Tacqueria so close to home. I love me a good cilantro sauce. Thanks for the hook-up 🙂
Cathy/ShowFoodChef
OK, you got me with the sauce, darn ya! Loving and bookmarking for the weekend!
averagebetty
OH!!! Fish Tacos are my favorite -- and that sauce looks so yummy! I will be trying this fo sho!! And thanks for keeping up with Guy so we don't have to 🙂
LiztheChef
Hey, you and your fantastic recipe belong here in San Diego, home of the fish taco! It only took me about 20 years before I tried one and I was (no pun intended) hooked...
Kathy - Panini Happy
You've made a number of "California-friendly" recipes lately - we'll have to make you an honorary resident! Love fish tacos. 🙂
KalynsKitchen
I've never been to Lone Star Tacqueria (no idea where it is even!) I can tell I need to get out more. Or get you to come over and make fish tacos for me, one or the other!
Dara (Cookin' Canuck)
Kalyn, I would be more than happy to come over and make you some fish tacos. However, if you ever want to try Lone Star's version, it is on Fort Union Blvd., about 1/2 mile east of 2000 E.
Kristina @ spabettie
fish tacos are my favorite! these look perfect as do the others you linked to!
Dara (Cookin' Canuck)
Thank you, Kristina. Yes, I want to try each of those recipes I linked to.
Donna
You had me at Fish Tacos - one of my very favorite dishes of all time. These look fresh-tasting and beautiful.
Dara (Cookin' Canuck)
Thanks, Donna. We're big fish taco fans here, too.
Becky at VintageMixer
I love fish tacos, but its really all about the sauce!
Dara (Cookin' Canuck)
Hear, hear!