Spicy Fish Tacos with Lime Crema

We have found our quick go-to meal. Our weekly. Our pressed for time but still want deliciousness.

I guess the thanks should first go to our former housemate who, being American, ate Mexican food alllll the time. And if she got to have Taco Tuesdays, then I also wanted to have my own version of Taco Tuesdays. Since Blue Eyes loved a good fish taco when we were hanging out in California, this recipe sounded like it would deliver the goods. Oh yes it did indeedy.

Pinterest led me to foodess.com and this taco of happiness. Simplest dinner you could want. The result is really fresh and happy making a great summer food choice. 

Spicy Fish Tacos with Cabbage Slaw + Lime Crema

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Author: Jennifer Hill Pallian

Serves: 6-8

Ingredients

• 2 lbs snapper fillets
• salt and pepper
• 2 tsp paprika
• ½ tsp cayenne
• 1 tsp garlic powder
• 1 tsp ground cumin
• 2 tbsp canola oil

For cabbage slaw

• 4 cups (loosely packed) shredded cabbage
• ⅓ cup chopped cilantro
• 2 green onions, minced
• 1 clove garlic, minced
• 3 tbsp distilled white vinegar
• 1 tsp kosher salt
• 2 tsp white sugar

For lime crema

• ⅓ cup sour cream
• 3 tbsp mayonnaise
• juice and zest of 1 lime
• salt, to taste
• warmed tortillas (corn or wheat), for serving

Instructions

1. Season fish on both sides with salt and pepper. In a small bowl, combine paprika, cayenne, garlic powder and cumin. Sprinkle over fish on both sides. Heat 1 tbsp oil in a grill pan on medium-high heat. Add half of the fish and cook until the edges are opaque, about 3 minutes. Flip and cook until fish flakes easily with fork, and is just ever-so-slightly translucent (it will finish cooking with the residual heat). Transfer fish to a plate and repeat with remaining fish.
2. To make cabbage slaw, toss all ingredients together in a large bowl.
3. To make crema, whisk all ingredients together and season to taste with salt.
4. Serve fish in warmed tortillas with cabbage slaw and a drizzle of crema.

Thanks foodess.com!