I love Fish Tacos and always order them when they are on the menu at a restaurant, but I was always so intimidated to make them. A few years ago, I gave it a shot and it was so easy. The past few years being cooped up in the house due to COVID, I have made many different variations. It is fun to experiment and change up the toppings. These tacos are so versatile and can easily be made allergy friendly. (Unless, of course you are allergic to seafood).
I think my love of Tacos began when I was a kid. My parents would have these elaborate taco nights. Tacos were not as common back then in our Irish suburban neighborhood, so this was quite exciting! My dad would cook all day. He would fry each corn tortilla and lay out all the toppings. Sometimes there would be pulled pork and they would make cocktails and sometimes they would invite the neighbors over. BUT…… the kids were not allowed to eat them. We would get hot dogs and beans or something and sent on our merry way. It was infuriating! I wanted to eat with them so bad. Hence, I am now completely in love with Tacos. My dad would say, it was too much work and we would not appreciate them. He did eventually include us.
It’s a I want to fake my own death, move to Mexico and live off Tacos and Tequila kind of day!Unknown
The variations are endless. We have food allergies in this house, so Pico de Gallo would replace the Crema for the lactose intolerant and corn tortillas for the gluten free in me. I leave out the black beans when we have the peanut/legume allergy. There really is something for everyone and it all works. The fish is mild so the kids like it. I still have one child who will not touch them with a ten foot pole, so I make the good old fashioned taco meat for her and it works. There is nothing like Taco Tuesday in this house.
Crazy Good Fish Tacos
- 1 1lb. Captain's Cut Cod This is my preference but haddock, tilapia, salmon, shrimp. It would all be great.
- 1 Pinch Chili Powder
- 1 Pinch Cumin
- 8 corn tortillas Flour tortillas can be substituted.
- Sour cream Lime Sauce
Crema Sauce – Sour Cream Lime Sauce
- 1/3 cup Sour Cream
- 4 tbsp. Mayonnaise
- 1 tbsp. fresh lime juice more if needed. I always put more.
- Zest of one lime
- 2 Radishes Sliced Thin
- Green or purple cabbage Sliced Thin
- Crema Sauce Recipe attached
- Mango Salsa
- Pico de Gallo
- Black Beans
- Shredded Cheese
- Onions Pickled are great but raw works too.
- Shredded lettuce
- Crema Sauce – See the recipe above. Mix all together and if possible, let sit in the fridge for a few hours for the flavors to come together.
- Cut the fish in to 1 inch wide pieces.
- Sprinkle the fish with cumin and chili powder
- Cook a few minutes (2-3) on each side in a hot cast iron skillet. Flip halfway through. Be gentle or the pieces will break apart.
- While the fish is cooking, warm up the tortillas in the oven or according to the package directions. Wrap in a towel or aluminum foil to keep warm.
- Set out your toppings and enjoy.