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
- 16 corn tortillas
- 3 ounces Cotija or queso fresco cheese crumbled
- 1/2 small green cabbage cut into shreds
- 2 medium tomatoes diced
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.
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.
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