Summer is officially here … and it’s finally feeling like summer in PA. Our first heat wave is here and I’m already looking for simple and easy dinner recipes. My husband and I love fish tacos and I love that I can make them at home in no time at all.
This recipe is simple and the lime crema brings it to completely different level. There’s a bit of heat in the marinade and the crema cools it down, plus it adds a creamy element to the taco. I used cod for our tacos, but they’d be great with any white fish (snapper, tilapia, haddock).
Crema
1/4 cup sour cream
3 Tbsp mayonnaise
1 Tbsp lime juice
zest from half a lime
1/4 tsp salt
Marinade
2 Tbsp vegetable oil
1 Tbsp lime juice
2 tsp ground cumin
2 tsp paprika
1/2 tsp cayenne
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp fresh ground pepper
bag of shredded cabbage (or cole slaw)
1 lb white fish
6-inch soft tortillas
In a small bowl, mix together the ingredients for the crema. Place in the refrigerator until ready to use.
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together the marinade ingredients. Dip the fish into the bowl, coating it with the marinade and then place on the prepared baking sheet. Refrigerate for 15 minutes.
Bake for 10 minutes or until the fish is flaky and cooked through. Transfer to a plate and break into smaller pieces. Assemble your tacos by placing a scoop of slaw in the center, top with fish and then a dollop of crema. Avocado or fresh cilantro would also be a great addition!
Source: Ahead of Thyme
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