I first tried fish tacos in California at a little corner grill on Coronado Island. I loved the contrast of the spicy, hot fish with the crunchy cabbage and the creamy dressing. Now we enjoy them at home, fresh and hot. They are traditionally served with crunchy cabbage tucked into warmed corn tortillas.
Sometimes we add sauteed peppers and onions, black olives or slices of avocado. Use your own homemade taco seasoning from this recipe to season the fish. We like mahi mahi, cod, or even salmon. Shrimp taste great with these spices too. The sauce calls for one chipotle chile. The chiles usually come in a can packed in adobo sauce. Watch out for things like msg, canola or soybean oil. Use just one chile for the sauce and then freeze the rest in a zip top bag. The chiles freeze well and you can dice them up for recipes while still frozen.
Fish Tacos with Chipotle Sauce
1/4 cup sour cream
1/4 cup mayonnaise (such as Hain Safflower)
2 Tablespoons plain whole milk yogurt or buttermilk
1 chipotle chile, minced
2 Tablspoons minced fresh cilantro or parsley
1/4 teaspoon sea salt
2 Tablespoons taco seasoning
juice of one lime
juice of half an orange
1 1/2 lbs firm white fish such as mahi mahi or cod, cut into bite-size pieces
1/2 lb shrimp (opt.)
butter, olive oil or lard
2 cups finely shredded cabbage
1/4 cup chopped green onions
sprouted corn tortillas, wrapped in foil and warmed
sliced ripe avocado (opt. for serving)
for the sauce – combine the first six ingredients (sour cream through sea salt) in a bowl and set aside.
Place the fish (and optional shrimp) in a alrge bowl and toss with the taco seasoning and fruit juices. Allow the fish to marinate for a half an hour.
Combine the shredded cabbage and green onions in a bowl and toss with 2 Tablespoons of the chipotle sour cream sauce and set aside.
Heat a large cast iron griddle or pan over medium heat. Melt in some butter to grease the pan. Cook the fish about 3-5 minutes until it is done and flakes easily with a fork. Serve the sizzling fish on warmed corn tortillas topped with the shredded cabbage and more of the chiptole cream sauce.
- ¼ cup sour cream
- ¼ cup mayonnaise (such as Haine Safflower)
- 2 Tblsp plain whole milk yogurt or buttermilk
- 1 chipotle chili, minced
- 2 Tblsp minced fresh cilantro or parsley
- ¼ tsp sea salt
- 2 Tblsp taco seasoning
- juice of one lime
- juice of half an orange
- 1½ lbs firm white fish such as mahi cut into bite sized pieces
- ½ lb shrimp (optional)
- butter, olive oil or lard
- 2 cups finely shredded cabbage
- ¼ cup chopped green onions
- sprouted corn tortillas
- For the sauce, combine the first six ingredients - sour cream through sea salt - in a bowl and set aside.
- Place the fish (and optional shrimp) in a large bowl and toss with the taco seasoning and juices.
- Allow the fish to marinate for a half an hour.
- Combine the shredded cabbage and the green onions in a bowl and toss with 2 tablespoons of the chipotle sauce and set aside.
- Heat a large cast iron pan or griddle over medium heat.
- Swirl in some butter or oil to grease the pan.
- Use a slotted spoon to remove the fish from the marinade allowing it to drain as much as possible, and then add the fish to the hot pan.
- Cook about 3-5 minutes until the fish flakes easily.
- Serve the sizzling fish on warmed corn tortillas topped with the shredded cabbage and drizzle with the chipotle sauce.
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