Fish Tacos with Jalapeño Lime Sauce
Crispy Fish Tacos served with a delicious jalapeño lime sauce.
Servings 4 servings
Calories 436kcal
Ingredients
- 1/2 tsp kosher salt
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper
- 1 lb. cod or tilapia or 4 4 oz. fillets
- 2 Tbsp olive oil
Jalapeno Lime Sauce
- 1/4 cup sour cream
- 2 Tbsp mayonnaise
- 1 Tbsp fresh lime juice about 1/2 large lime
- 1 Tbsp minced fresh cilantro
- 1 tsp finely minced jalapeno
- 1/8 tsp kosher salt
Garnish
- 8 corn or flour tortillas
- 1 cup finely shredded red or napa cabbage
- fresh cilantro chopped
- 1 large lime cut into wedges
Instructions
- In a small dish, stir together the salt, cumin, paprika and pepper.
- Sprinkle the fish on both sides with the mixture.
- Head oil in a large nonstick skillet over medium high heat. (I used my cast iron pan)
- Arrange the fish across the pan and let it cook, without touching it for 2 minutes.
- Slide a thin spatula under the fish and flip.
- Continue cooking for 2-3 minutes.
- Fish is done when it is opaque and flakes easily with a fork.
- Remove the cooked fish to a plate.
- Use two forks to flake it apart gently, leavingh plenty of bite size pieces.
Jalapeno Lime Sauce
- Make while fish is cooking or ahead of time and refrigerate. Stir together the all sauce ingredients and set aside.
- To serve, place a scoop of fish on each tortilla. Top with the cabbage and drizzle with sauce.
- Sprinkle with cilantro.
- Serve with lime wedges on the side.
Nutrition
Calories: 436kcal | Carbohydrates: 33g | Protein: 28g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 897mg | Potassium: 523mg | Fiber: 2g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 14mg | Calcium: 105mg | Iron: 3mg