Living in New York there is amazing Mexican food all around to fall in love with, but I never really made serious tacos at home. That is until I suddenly got some inspiration watching one too many episodes of Taco Trip and decided to try out some home made fish taco’s yesterday, and they turned out fabulous! I think this has set me off on a Taco journey of my own, I have to do shrimp, chicken, pulled pork, beef… omg…Taco night once a week is gonna happen for sure!
The lime crema is just so out of this world, I can not even explain it! It just makes the whole taco sing! You have to taste it to believe it. It completely blew my mind on how well it worked with everything else and pulled the whole dish up to another level.
This is a pretty easy recipe and I would say you could do the same with chicken too. I used Talipia as I had it at home but feel free to use any firm white fish filets. Its also pretty helpful that every corner shop in New York sells corn and flour tortillas, and I thought I must start taking advantage of that. My sister in law Lisa certainly misses them as she can not find any corn tortillas now that she moved from LA to England! Now I can understand why she was so sad about that!
LIME CREMA
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 tablespoon milk (to make the sauce more runny)
Mix all of the above ingredients together in a bowl and chill till needed.
TACOS:
1 pounds talipia fillets cut into bite size pieces (make sure they are rinsed and dried with paper towels before you cut)1
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 tbsp flour
2 tablespoons oil for frying
Once the fish is cut, toss in all the spices and flour. Now heat oil in a nonstick frying pan and fry the fish till brown and crispy.
Tomato Salsa
2 tomatoes, chopped
1/2 onion, chopped
1/4 cup coriander
Juice of 1-2 limes
Salt and pepper
Assembly of Taco’s
8 (6-inch) corn tortillas
2 cups shredded cabbage
radish sliced
pea shoots or some other greens
Cheese of choice – I used the Mexican Cotija cheese crumbled on top but it was also good with the grated Mexican cheese mix you get in all supermarkets ( see last picture)
Heat a frying pan and warm the tortillas on it one by one and start stuffing your tacos with the fish, some cabbage, radish, pea shoots and a bit of cheese of your choice. Drizzle with the lime crema and spoon on some tomato salsa or some salsa verde (I used store bought), sprinkle with some cheese if you wish. Enjoy!
