Fish Tacos

Serving size 2-3 tacos, serves 4

1  ½ pound grilled or fried fish filets cooked and cut lengthwise 
1 doz large corn or flour tortillas

Sour Cream Sauce
1 cup sour cream or plain yogurt, We like “Nancy’s.”
1 cup mayonnaise
1 Tbl cumin
2 Tbl water, approx. 
Juice from 4 limes
Mix and refrigerate while preparing fish tacos

Cabbage Mix
1 head green cabbage finely chopped
5 radishes, thinly sliced
1/2 red onion, finely chopped
1/2 bunch cilantro, approx.
Juice of 2 limes
Toss together 

Garnish 
Pickled jalapeño pepper, “nacho style”
Slices of fresh limes
Salsa to taste

Preparation: 
Spread cabbage mixture generously on warm tortillas, layer fish, drizzle with Sour Cream Sauce and Salsa to taste, garnish with jalapeños, squeeze lime juice on top, fold in half and serve.

Print for 3 x 5 recipe
Print for 4 x 6 recipe 

And another Fish Taco recipe

Great, light change from traditional tacos and even easier to make. 
Halibut or snapper
Shredded cabbage
Lime juice, 1-2 limes
Spices: cilantro, cumin, cayenne to taste
Special sauce*
Salsa: we are lucky to have such a variety of fresh, locally made salsas to try
Tortillas: corn or flour, 6 inch to 12 inch depending on how much filling you desire
Options: sour cream, tomatoes, avocados, green onions, shredded cheese, spices

Start with fresh halibut or snapper sautéed in a skillet with salsa and a little cilantro and lime juice to add flavor with less fat. The fish will break into bite size pieces but that makes it easier to fit in the tortillas. If you want larger pieces of fish, you can lightly bread the fish and fry which will help keep the fish together.

Both flour and corn tortillas work well so use your family’s favorite. Warm in the oven while assembling other ingredients or quickly warm in a skillet on the stove top.

Shred or finely slice cabbage. Combination of green cabbage, red cabbage and lettuce is colorful and nice if you have a larger group to serve.

Layer the cabbage, fish, and your choice of toppings in the warm tortillas and have salsa and special sauce to pass as toppings.

Serve with Mexican Spoon Bread, corn muffins, sautéed garden vegetables, beans or rice.

*White Sauce: 2T Mayonnaise, 2T. Sour Cream, (can substitute yogurt for sour cream if desired), juice of one lime, and 1/4t. cumin. You may add cayenne pepper if you like a little more kick. Mix and serve as topping to fish tacos.

Print for 3 x 5 recipe
Print for 4 x 6 recipe 

Kevin Beick

Revolution Design Group, 132 East Broadway, Eugene, OR, 97401