Here in Southern California we love our fish tacos.
I’m talking: white fish, cabbage, and dressing. Onions if you’re feeling creative.
I made these tacos when I was home visiting our family in Maine. We had spent all day on a boat deep-sea fishing and had more white fish than we knew what to do with.
Miles’ mom asked what I thought we should do with the fish, my Southern California brain took over and said, “FISH TACOS FISH TACOS FISH TACOS.”
They feed a group, everyone can assemble their own the way they like it, and they are super simple and easy to make.
Here are just a few pics from our week in Alfred, Maine at Miles’ parents lake house, one of my favorite places on earth.
Blackened Fish Tacos with Cilantro Lime Cream
This recipe makes enough for about 12- 14 small tacos (not the big burrito sized ones)
- For Cilantro Lime Cream
- 2 cups sour cream
- large handful of cilantro (probably about 1 cup chopped plus a little more)
- 2 green onions, trimmed
- 2 tsp garlic powder
- 1/2 tsp fine salt
- 1 tsp cumin
- juice of one large lime (or two small limes) plus more for lime wedges to serve
- pinch of cayenne pepper
- Shredded green cabbage (about 1/4 of a cabbage, or 4 cups shredded cabbage)
- 1/2 Finely chopped white onion
- 12-14 small flour or corn tortillas
- Blackened Tilapia (using this recipe which makes 7 filets) or other white fish.
- For the cream, pulse together all the ingredients (sour cream through cayenne pepper) until cilantro is finely chopped. Season with more salt or spices if you think it needs it. Set in fridge while you make everything else.
- Make tilapia filets using my recipe for Blackened Tilapia & Homemade Blackening Seasoning found here.
- Meanwhile, chop onions and cabbage and heat tortillas.
- Assemble tacos, or set out an assembly line for everyone to make their own.
- Top with an extra squeeze of fresh lime, and a dash of Cholula. Enjoy!