Fish Tacos. Sweet, succulent fish, crisp cabbage and slightly spicy sour cream all wrapped up in a flour tortilla. I’m not sure there’s a better combination of flavors anywhere. Top that off with the fact that it’s hand-held and you’ve got a real winner on your hands. This is a quick, simple and utterly delicious choice for a weeknight meal.
All you need to put a rock star dinner out is a handful of ingredients. In less than 30 minutes you and your family will be sitting down to a meal that everyone can agree on. Seriously. Leave off the slaw and my ultra-picky eater will wolf these down all day. (Though he can’t handle a plate of three yet.)
The bonus of tacos is that you don’t have to serve a side dish if you don’t want to. They already have everything in them that you need for a well-rounded meal. Proteins, starches, fruit, veggies, dairy… It’s all accounted for in one package. A side dish is only necessary if you’ve got big eaters or if you just want to have a bit more. (I’d suggest homemade tortilla chips if you want a little on the side.)
The trick to making this simple combination of flavors into something extravagant is the spicy sour cream and lime juice. Just mix sour cream with your favorite hot sauce and drizzle over the finished taco. Add a squeeze of lime and you’re all set. The only thing that might make these tacos better than they are would be a few cilantro leaves. But at this point I’m not sure if they would enhance the dish or muddle the flavors.
In the end, it’s important to note that tacos, especially fish tacos, are best when made simply. You don’t want to add anything that’s going to take away from the delicate flavor of the fish. The goal is to compliment it. To add texture and a hint of heat. What you end up with is very close to perfection.
You’ll also end up full. Very full.
Fish Tacos. Sweet, succulent fish, crisp cabbage and slightly spicy sour cream all wrapped up in a flour tortilla. Fast. Simple. Delicious.
- 32 ounces Sea Bass or other firm fleshed fish
- 4 teaspoons Adobo Seasoning
- 4 Tablespoons Sour Cream or Crema
- 1 Teaspoon hot sauce
- 3 cups packaged cole slaw mix
- 12 gordita style (small) flour tortillas
- Salt and pepper to taste
- Olive oil, for cooking the fish
- Lime wedges, for garnish and drizzling
- Pat fish dry and season liberally with adobo seasoning, salt and pepper. Place a large skillet over medium heat. Coat pan with oil. Cook fish for 4 to 6 minutes per side or until center is opaque and the fish flakes easily. Remove from heat and set aside.
- Mix sour Cream and hot sauce together in a small bowl. f desired, transfer to a zip-top bag for piping onto the tacos.
- Put It all Together:
- Heat tortillas. Flake the fish and divide evenly among all tortillas. Add about 1/4 cup of the cole slaw over the fish on each tortilla. Drizzle with sour cream mixture. Serve with lime wedges.
What I would have done differently had I thought of it at the time:
Hmm. What’s that? Change something. Um. No.
Other recipes like this:
- Baja Style Fish Tacos, from Marc at No Recipes
- Mini Fish Tacos, A fun play on the theme, from Inspired Taste
- White Fish Tacos, from Annie’s Eats