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5 from 1 vote

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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Entrees
Cuisine: Mexican
Keyword: Seafood Recipes
Servings: 8 Tacos
Calories: 296kcal

Ingredients

The Sauce:

The Fish:

The Rest:

  • 16 corn tortillas
  • 3 ounces Cotija or queso fresco cheese crumbled
  • 1/2 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