Fish Tacos
Adapted from Annie's Eats
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1 tbsp freshly squeezed lime juice
2 tbsp extra virgin olive oil, divided
2 tbsp fresh cilantro, minced
1/4 tsp ground cumin
2 cloves garlic, minced
1 (5-7 oz) fillet of white fish (I used Basa)
salt to taste
Cilantro Cream Sauce:
Juice of 1 lime
2 tbsp fresh cilantro, minced
6 oz sour cream
1 clove garlic, minced
freshly ground black pepper to taste
For serving:
Tomatoes
Green onions, sliced
Guacamole
Pico de Gallo
Lettuce
Tortillas
Combine the lime juice, 1 tbsp of olive oil, cilantro, cumin and garlic in a shallow plate. Whisk together. Place fish in dish and turn to coat. Let marinate 15-30 minutes.
While the fish is marinating make the cilantro cream sauce. Combine all the ingredients in a small bowl until combined. Refrigerate until ready to serve.
Heat the remaining 1 tbsp of oil in a skillet over medium-high heat until shimmering. Add fish and do not disturb for 3 minutes. Flip the fish and cook for another 2-3 minutes. Remove to plate and season with salt. Let fish rest for a few minutes and then using two fork shred into bite-size pieces.
Heat tortillas on a dry non stick skillet until nicely browned on both sides. Add fish, desired toppings and the cilantro cream sauce. Enjoy!
Sounds interesting! Will definitely try it.
ReplyDeleteThanks for stopping by Gina! Please let me know if you give them a try.
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