I haven’t met a taco yet that I didn’t like. Crunchy or soft, corn or flour tortillas. I really love fish tacos, in particular, and these are the ones I like to whip up at home. They are simple enough for a weeknight dinner, and the creamy sauce that goes on top of the fish makes it extra delicious! My daughter, Brilee, absolutely covers her tacos with it. One thing about this sauce though — you must use mayonnaise with this, not Miracle Whip. Some of you may prefer Miracle Whip over mayonnaise (we can still be friends), but this sauce just isn’t the time to use it. You can add whatever toppings you usually enjoy on tacos, too.
Fish Tacos– makes about 12
Creamy Taco Sauce
2 heaping tablespoons sour cream
1 heaping tablespoon mayonnaise
Several shakes of hot sauce (I start with about 7 and go from there)
Mix the sour cream and mayonnaise together in a small bowl and add the hot sauce. Stir to mix everything well and leave covered in the fridge while you cook the fish.
2 lbs. meaty white fish (cod or mahi mahi)
3/4 teaspoon cumin
3/4 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons coconut oil
Season one side of the fish with the spices and set aside. In a large non-stick skillet, melt coconut oil over medium heat. Add fish to the skillet and cook through, about 4 minutes on each side.
For the tacos
12 soft tortillas
Salsa of your choosing, (I always use this recipe from The Pioneer Woman)
While the fish is cooking, warm the tortillas by wrapping them in a slightly damp paper towel and microwave for 10-12 seconds.
To assemble the tacos, add fish to a tortilla, then top with the sauce, salsa (if you want it), and a sprinkling of cilantro. Sometimes I add a squeeze of lime if I have some on hand. Some shredded cabbage or lettuce is good, too, but I usually just keep these simple and let the fish be the star.
What’s your favorite kind of taco? Any toppings you just have to have with them? Tell me in the comments below! I hope you love these fish tacos!