Family Favorite Fish Tacos

Does your family have some favorite meal or food traditions?  Like pizza on Fridays, pancakes on Sundays, or maybe something like breakfast in bed on birthdays?…

Well, somewhere along the way, Taco Tuesdays started happening in our family.

And that is kind of a big deal, because we haven’t had a lot of food traditions in our home up until now.  It’s not that I don’t like the idea–I do.  It’s more that I’m inconsistent and lack organizational skills, haha.  But somehow, most Tuesdays over the past few months, I seem to  find myself making some sort of taco.

And our family’s favorite?  FISH TACOS, by a long shot.

I have always LOVED fish tacos, especially at our favorite local Mexican Seafood Restaurant, Luibuenos.  But I never used to have the confidence to make them myself.

All of that changed after my sister-in-law, Janelle, made fish tacos for us while they were visiting.  They were SO good,  I made sure she left me with the recipe.  Over time I have tweaked that recipe a little here and there, and ended up with our family’s absolute favorite taco dinner.

Our kids’ prefer these to any other taco.  They ask for them a lot, and there is never a morsel of fish left after the meal.  We wipe it out no matter how much I make!

The combination of flavors in these tacos is really perfect.  Hot fish with cool sauce…a bit of spice mixed with the zest of lime…crunchy cabbage with soft avocado…I’m not kidding, my taste buds get worked up just describing these tacos.  I give you my word:  You, and your whole family will love them.

Oh, did I mention–they’re also really easy to make!

I serve these a little different every time:  This week I had a batch of red and white quinoa which I turned into a fiesta salad (adding corn, black beans, shredded cheddar, as well as olive oil, garlic, lots of fresh lime, and  good dash of salt and pepper.)
Sometimes I serve the tacos with vegetarian refried beans from a can, or spanish rice.  Sometimes fruit.
Sometimes just tacos.  Because tacos alone are pretty awesome.

I recommend using fresh fish when you can, but if frozen fish is your best option–go for it.

I also personally prefer a stone-ground corn tortilla, or even a whole wheat version, but these really work on anything.  Using corn tortillas turns them into a completely gluten-free meal.

That crema–it is SO GOOD!  It is one of the rare occasions that I actually use mayonnaise. 😉  (Note:  I have tried making it with plain greek yogurt and it was quite good that way as well.  Just not exactly the same, haha.)

I hope you’ll PIN this, PRINT it up, and then dish it up–for the love of your family.

5 from 1 vote

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Family Favorite Fish Tacos

Favorite Fish Tacos, with Lime-Cilantro Crema

Course lunch/dinner

Prep Time 15 minutes

Cook Time 9 minutes

Total Time 24 minutes

Author www.monicaswanson.com

Ingredients

• INGREDIENTS: recipe to serve four---Our family needs about one and a half of this :.)
• TACOS:
• 1 tsp. cumin
• 1/2 tsp. paprika
• 1/4 tsp. ground red pepper
• 1/4 tsp. salt
• 1/4 tsp garlic powder
• 1 1/2 pound fresh fish fillets. We usually use Ahi, or Mahi Mahi, but red snapper or other flakey white fish would be great.
• cooking spray
• 8 to rtillas of choice
• *toppings:
• 1 cup shredded cabbage
• 1 cup shredded cheddar cheese
• 2 to matoes finely chopped
• 1 avocado finely chopped
• INGREDIENTS:
• CREMA: recipe makes plenty, no need to double.
• 1/4 cup mayonnaise can substitute with plain or greek yogurt.
• 1/4 cup sour cream
• 1/4 cup fresh cilantro or 1 tablespoon dried cilantro.
• 1/2 tsp. dill
• 1/2 tsp. cumin
• 1/2 tsp. ground chili pepper
• 1/4 tsp. salt
• Juice of one medium lime or lemon.
• 1 tsp grated lime or lemon rind.

Instructions

1. DIRECTIONS:
2. Heat oven to 425 degrees.
3. To prepare crema, combine all ingredients well in a medium bowl, cover, and refrigerate until ready to use.
4. To prepare tacos, cut fish fillets into bite-sized pieces. Place them on a baking sheet covered with aluminum foil and sprayed with cooking oil.
5. Combine cumin and next four ingredients in a small bowl. Then sprinkle fish with spice mixture and use a spatula to spread it evenly around all sides of fish pieces.
6. Bake fish at 425 degrees for 9 minutes, or until fish flakes easily, but is not tough. (check it early.) Stir fish to spread the spices even more evenly.
7. (Heat tortillas as desired.)
8. Divide fish evenly among tortillas. Top each with cabbage, cheese, avocado, and creme.
9. ENJOY!

Do you do Taco Tuesdays?  Or, do you have any consistent food traditions in your family?
Inspire me, I dare you!

XOXO
Grommom

Another favorite fish recipe: Mac-nut crusted Mahi Mahi.