It’s only been very recently that I’ve tasted fish tacos. I’ve ordered them in two different restaurants, but I really wanted to try making them at home. My first search for recipes called for expensive types of fish, like swordfish. I kept looking though, and found a few recipes that use tilapia. I combined the ideas of several recipes to create these and the result is easy and tasty.
Even the kids liked them. At first they were skeptical, but I explained that fish tacos are different from regular tacos. It’s not like you just substitute fish for the hamburger. Low and behold, they tried them and they liked them too!
Here’s what you’ll need:
- 4-6 Tilapia fillets, thawed
- Old Bay seasoning
- 1/2 cup sour cream
- 1 Tbs. lime juice
- several teaspoons of adobe sauce from chipotle peppers
- palmful of chopped fresh cilantro
- slaw mix
- corn tortillas
- cheddar cheese, shredded – if desired
Sprinkle the fish with Old Bay seasoning. I used a George Foreman grill to cook the fish. You could cook it in the oven or a skillet though. In the oven, it will take about 20 minutes. The fish will cook in less time in a skillet. It’s done when it flakes easily with a fork.
For the sauce, stir the sour cream, cilantro, adobe sauce and lime juice together. I just used a spoon to dip out the sauce from the can. I used about 3 spoonfuls. The adobe sauce is spicy, so add according to how much heat your family likes. I froze the rest of the sauce and peppers for another dish.
Cut the fish into pieces. Assemble the tacos by layering the fish, slaw and sauce on warmed corn tortillas. You can also add cheddar cheese, tomatoes or avocado if you like. I used 4 fillets and that was just enough for 5 of us, but one child only ate one taco. All the rest of us had more. Also, we had just enough sauce to go around. If you’re serving more people, you’ll probably want to make more sauce.
I know there are a lot of ways to make fish tacos. If you like to make them, how do you do it?