These fish tacos are easy to make and still taste incredibly delicious. The pictures didn’t turn out too well because 1) it was really foggy both days I tried to get pictures (yes we had to have them more than once) and 2) I couldn’t figure out a decent way of taking the pictures so that you could see all the layers of goodness that were in each taco. That said, these are WAY better than they look. 🙂
I use pre-made fish fillets to make this recipe easier. Each fillet gets cut in half to make two tacos. You can bread your own fillets, I’ve done that before but that takes a ton more time. Plus, I’m not sure the fish needs to stand out in this recipe because everything that goes on top of the tacos combine perfectly with their own flavors. The toppings can all be made ahead of time too so that when it’s time to heat you’re only baking pre-breaded fish fillets and frying up corn tortillas.
The key to these amazing tacos are all the fun things that top it, creating a variety of flavors. On top of the breaded fish you first drizzle on cilantro lime crema, who I have Guy Fieri to thank for that.
And finally, no tacos would be complete without some kind of lettuce or cabbage. So you top them with a combination of green and red cabbage with cilantro.
My family of four ate these tacos no less than three times times in one week. The recipe for the pico de gallo and cilantro lime crema makes enough for at least 36 tacos. I had a large Sam’s Club bag of breaded cod and each fillet can be cut in half to yield two tacos so depending on how much fish you have, you can make a ton of tacos. I wouldn’t consider my husband and I to be big eaters, but we can put away four at a time. You might plan on making more than you’d think you’d eat is what I’m sayin’. I can’t wait to have our first pool party because these are what I’ll be serving our guests. I might need to bring out my blender too. She put de lime in de coconut and drank ’em bot’ up…
- pre-breaded fish fillets (I used cod)
- corn tortillas
- canola oil (for frying tortillas)
For Pico de Gallo
- 3 garlic cloves, minced
- 1 jalapeño, seeded and ribs removed
- 1 bunch cilantro
- 1 small-medium yellow onion
- 1 green bell pepper
- 5 roma tomatoes
- 1 lime juiced
- 1-2 avocados, chopped
- 1/2 teaspoon salt or more to taste
- 1 teaspoon cumin or more to taste
For Cilantro Lime Crema
- 8 ounces sour cream
- 1/4 cup milk
- 2 tablespoons finely chopped cilantro
- 2 teaspoons minced garlic
- 1/2 teaspoon ground cumin
- 1 lime, juiced
For Cabbage Mix
- Make the pico de gallo & the lime crema ahead of time and put in the fridge for the flavors to merry. For the pico de gallo chop all the ingredients and combine. You can use a food processor for a juicer, “salsa-like” consistency or chop by hand for larger chunks. For the cilantro lime crema combine all in a small bowl and refrigerate.
- Preheat the oven to 350F degrees. Line a baking sheet with foil and place fish fillets on sheet. Bake according to package directions, for mine it was 15-18 minutes. I turned the fish halfway through the baking time.
- Line a plate with a paper towel and make sure you have a couple more to pat tortillas dry. Heat a skillet with canola oil over medium high heat. You want the corn tortillas to sizzle when you dip them in the oil. Using a pair of tongs dip one tortilla at a time into the oil for about thirty seconds. Take the tortilla out and allow it to drip back into the skillet and then lay it on the paper-towel plate. Repeat for remaining tortillas.
- Pat each corn tortilla dry of excess oil. Top each with half a fish fillet, a drizzle of cilantro lime crema, pico de gallo and cabbage mix. Make sure everyone has extra napkins. These can be messy!