Easy Fish Tacos with Creamy Sauce

Easy Fish Tacos with Creamy Sauce

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Overhead view of fish tacos with cabbage slaw, avocado, and creamy chipotle sauce, served with limes

Whip up these easy fish tacos with creamy sauce in under 30 minutes. A healthy, flavorful dinner perfect for busy weeknights.

There’s something about fish tacos that transports me back to sunny beach vacations and carefree summer evenings. The combination of flaky fish, crunchy slaw, and a tangy, creamy sauce wrapped in a warm tortilla is pure comfort. This recipe brings that coastal vibe to your kitchen, no matter the season.

Why You’ll Love This Recipe
• Quick & Easy: Ready in under 30 minutes.
• Healthy: Packed with lean protein and fresh veggies.
• Flavorful: A perfect balance of spicy, tangy, and creamy.
• Customizable: Easily adapt to your taste preferences.
• Family-Friendly: A hit with both kids and adults.

Overhead view of fish tacos with cabbage slaw, avocado and vegetables

Ingredients

For the Fish:
• 1 lb white fish fillets (such as cod, tilapia, or halibut)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste

For the Creamy Sauce:
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon hot sauce (like sriracha)
• 1 clove garlic, minced
• Salt to taste

For Assembly:
• 8 small corn or flour tortillas
• 2 cups shredded cabbage
• 1 avocado, sliced
• Fresh cilantro leaves
• Lime wedges

Ingredient Swaps:
• Use Greek yogurt instead of sour cream for a lighter sauce.
• Swap cabbage with lettuce or slaw mix.
• Try different white fish varieties based on availability.

Instructions

  1. Prepare the Fish: In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub the mixture over the fish fillets.
  2. Cook the Fish: Heat a skillet over medium heat. Cook the fish for 3-4 minutes per side until opaque and flakes easily. Remove from heat and flake into bite-sized pieces.
  3. Make the Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, minced garlic, and salt until smooth.
  4. Warm the Tortillas: Heat tortillas in a dry skillet or microwave until warm and pliable.
  5. Assemble the Tacos: Place shredded cabbage on each tortilla, top with flaked fish, drizzle with creamy sauce, and add avocado slices and cilantro. Serve with lime wedges.

Tips for Success
• Don’t Overcook the Fish: Keep an eye on the fish to ensure it remains moist and tender.
• Prep Ahead: Make the sauce and chop veggies in advance for quicker assembly.
• Customize Toppings: Add pickled onions, jalapeños, or your favorite salsa for extra flavor.
• Storage: Store leftover components separately in the fridge for up to 2 days.

Serving Suggestions

Pair these fish tacos with:
• Mexican rice or quinoa
• Black bean salad
• Grilled corn on the cob
• A refreshing cucumber-lime agua fresca

Frequently Asked Questions (FAQ)

Can I use frozen fish?
Yes, just ensure it’s fully thawed and patted dry before seasoning and cooking.

Is there a dairy-free option for the sauce?
Absolutely! Use dairy-free yogurt and mayonnaise alternatives.

What’s the best way to reheat leftovers?
Reheat the fish gently in a skillet over low heat to maintain moisture.

From the Kitchen

This fish taco recipe has become a staple in my household. It’s the perfect blend of simplicity and flavor, making it ideal for both weeknight dinners and casual gatherings. The creamy sauce adds a delightful tang that complements the seasoned fish beautifully.

Suggested Internal Links
• Spicy Chicken Tenders Recipe
• Buttermilk Chicken Sandwiches

Trusted External Link
• USDA Nutritional Information on Fish (https://fdc.nal.usda.gov/fdc-app.html#/food-details/15087/nutrients)