Spicy Fish Tacos with Cilantro Lime Cream
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Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Cilantro Lime Cream:
  • ~ ½ cup sour cream
  • ~ 1 teaspoon grated lime zest
  • ~ 1 teaspoon lime juice
  • ~ 2 cloves garlic, minced
  • ~ ¼ teaspoon smoked paprika
  • ~ ¼ teaspoon salt
  • ~ 2 tablespoons cilantro, finely chopped
  • For the Fish:
  • 1 pound flaky white fish (I used tilapia)seasoned with :
  • ~ ¼ cup fresh lime juice
  • ~ 1 teaspoon smoked paprika
  • ~ 1 teaspoon cumin
  • ~ ½ teaspoon cayenne pepper
  • ~ 3 cloves garlic, very finely minced
  • ~ ½ teaspoon salt
  • 2 tablespoons oil
  • For the Tacos:
  • Pico de Gallo (or chunky fresh salsa)
  • Guacamole
  • small corn tortillas
  • shredded lettuce
Instructions
  1. Mix together all the ingredients for the Cilantro Lime Cream, cover tightly, and refrigerate.
  2. In a large-ish bowl mix together all of the seasonings for the fish. Add in the fish and then toss to evenly coat. Cover and refrigerate for about 20 minutes.
  3. Heat the oil in a large skillet over medium-high heat. Put the marinating fish and sauce in the skillet and cook for 3 minutes on one side without turning.
  4. Flip the pieces of fish and cook for about 3 more minutes. Flake the fish with a fork.
  5. To assemble the tacos, spread each corn tortilla with guacamole. Add a few pieces of fish, a bit of shredded lettuce, a heap of pico or fresh salsa, and the Cilantro Lime Cream.
Recipe by Sugar Dish Me at https://www.sugardishme.com/well-you-asked/