Crispy Fish Tacos with Creamy Cilantro Sauce
These crispy fish tacos are a classic, fresh, and flavorful dish, perfect for sharing with family or enjoying any day of the week. Crunchy on the outside, tender on the inside, and finished with a creamy cilantro sauce that adds a bright, balanced touch. An easy, comforting recipe made to be enjoyed with family and friends.
Ingredients
Fish
- 500 g firm white fish, cut into strips cod, tilapia, mahi mahi, or similar
- Salt and pepper, to taste
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- All purpose flour, enough to lightly coat
- Vegetable oil, for frying
Creamy Cilantro Sauce
- ½ cup Crystal Sour Cream
- 1 large bunch fresh cilantro
- 1 small garlic clove
- 2 tablespoons fresh lemon juice
- Salt, to taste
- Pepper, to taste
- Cold water, only if needed, one tablespoon at a time
Optional Toppings
- Sliced avocado
- Fresh chili, thinly sliced (jalapeño or serrano)
- Fresh cilantro leaves
- Lime to taste
Products used
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Sour Cream
Directions
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Step 1
For the Crispy Fish:
Season the fish strips with salt, pepper, paprika, and garlic powder. Lightly coat the fish with flour, shaking off any excess. Heat oil over medium high heat. Fry the fish until golden brown and crispy on the outside. Remove and drain on paper towels. -
Step 2
For the Creamy Cilantro Sauce:
Blend the sour cream, cilantro, garlic, and lemon juice until smooth. Season with salt and pepper to taste. If the sauce is too thick, add a little cold water until you reach a creamy, pourable texture. Blend for a few more seconds and set aside. -
Step 3
Assembling the Tacos:
Warm the corn tortillas. Add a light base of shredded cabbage. Top with the crispy fish. Drizzle with the creamy cilantro sauce. Finish with avocado, fresh chile, and cilantro leaves. Squeeze a bit of lemon just before eating.
