Fish Tacos with Creamy Green Chile & Cilantro Sauce Recipe
You can't beat fish tacos! These ones are topped with a crave-worthy, creamy green chile and cilantro sauce.
Servings: 8 Tacos
Calories: 296kcal
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 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
Calories: 296kcal | Carbohydrates: 31g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 487mg | Potassium: 671mg | Fiber: 5g | Sugar: 4g | Vitamin A: 670IU | Vitamin C: 28.8mg | Calcium: 162mg | Iron: 2.4mg