Fish Tacos with Lime Salsa
Fish Tacos are a classic Mexican dish that has made their way to Southern California. This version uses grilled fish and a lime salsa for a bright combo!Yield: 8 tacos
Servings: 3 people
Ingredients
For the Lime Crema
- ½ c sour cream (or Greek yogurt)
- 1 tablespoon lime juice
For the Fresh Lime Salsa (or Pico De Gallo)
- 2 large tomatoes, diced
- ½ teaspoon salt
- ½ c red onion, diced
- 1 jalapeno, seeds removed and diced
- 2 tablespoon fresh cilantro, chopped
- 1 lime, juiced (roughly 3 tablespoon juice)
For the Fish
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 lb white fish fillets (halibut, grouper, cod), ½-¾ inch thick, skinned
For the Tacos
- 8 (6 inch) corn tortillas
- 1 ½ c cabbage, shredded
Instructions
For the Lime Crema
- Mix ingredients together in a small bowl. Refrigerate for 10 minutes or until ready to use. (Can be made a day ahead of time.)
For the Salsa
- Toss the diced tomatoes with salt. Set in a fine strainer over a bowl and let drain for 15 minutes.
- Place the drained tomatoes into a bowl and add the remaining salsa ingredients. Mix to combine. (Can be made up to 3 days ahead of time)
For the Fish
- Mix the seasonings together in a bowl. Rub the seasoning all over the fish. Let stand 10 minutes.
- Heat a little oil in a medium, non-stick skillet or griddle. Add the fish and cook, uncovered over medium-low heat until firm and flaky, 7-10 minutes.
Serve the Tacos
- Layer a corn tortilla with shredded cabbage, grilled fish, lime salsa, and crema.
Notes
This recipe from 2013 was updated in April 2017. We made the fish tacos even more authentic and tasty! Enjoy!