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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Monday, January 9, 2012

Fish Tacos

Don't let an ugly picture detract from a good meal.  Fish tacos are quick, cheap, and a good way to get more fish in your diet.  I had been excited to try these, and they definitely have made it into our rotation!

White Fish Tacos
Adapted from Annie's Eats

For the fish:
2 tbsp. freshly squeezed lime juice
3 tbsp. extra virgin olive oil, divided
3 tbsp. minced cilantro
¼ tsp. cumin
2 cloves garlic, minced or pressed
1 lb. white fish (I used tilapia)

For the cilantro cream sauce:
Juice of 1 lime
2 tbsp. cilantro, minced
6 oz. nonfat greek yogurt (sour cream is fine too)
1 clove garlic, minced
Pepper, to taste

For serving:
Cherry tomatoes, quartered
Green onions, chopped
Red cabbage, shredded
6-inch flour tortillas

Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish.  Whisk together until well blended.  Place the fish in the mixture, turning to coat.  Let flavors blend 15-30 minutes.

Meanwhile, prepare the cilantro cream sauce.  Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl.  Mix until well blended.  Refrigerate until ready to use.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.  Place the fish in the pan and cook, about 3 minutes.  Flip the fish and cook on the second side 2-3 minutes more.  Move to a plate, season with salt if wanted, and let rest for a few minutes.  Shred the fish into bite-sized pieces with two forks.

Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings.


  1. What timing! Just pulled flounder out of the.freezer and was about to cruise the blogs looking for a recipe! Genius!