This recipe was DELICIOUS! I can’t believe it took me so long to make fish tacos at home. It was quick, super-easy, and tasty!
I used a general seafood rub for my spice mixture, but you could literally use anything you like the flavor of 🙂
(Sorry for the bad picture…fish doesn’t exactly photograph well LOL)
Fish Tacos with Baja Cream
FOR THE BAJA CREAM
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoons fresh lime juice
1/2 teaspoon (packed) finely grated lime peel
Salt, to taste
FOR THE TACOS
1 1/2 pounds white fish fillets such as tilapia, flounder or mahi
Seasoning rub of your choice
2 tablespoon olive oil
Shredded red or purple cabbage
Shredded cheese such as cheddar, colbyjack or your choice
1 avocado, sliced
Salsa
Lime wedges
Hot sauce, such as Cholula
8 soft taco sized tortillas
Directions:
FOR THE BAJA CREAM
Whisk all ingredients in small bowl. Cover and refrigerate. (Can be made up to 3 days ahead.)
FOR THE TACOS
Drizzle fish with olive oil and coat with seasoning rub. In a large, nonstick pan over medium-high heat, heat olive oil. Add fish and cook about 3 minutes per side or until internal temperature reaches 145 degrees. Remove fish from pan and cut into slices.
Arrange Baja cream and toppings on a platter and serve with fish and warmed tortillas (I usually wrap mine in a paper towel and microwave for about 30 seconds).
