A few years ago I went toa  Baja Fresh restaurant with a few friends and one of them ordered the fish tacos. I just could not fathom the taste or flavor of fish tacos and was totally turned off. I really thought all they did was replace the beef with seasoned fish. Ewww. Fast forward a few years and these fish tacos seem to be all the rage. Many of the popular chain restaurants have added some kind of fish tacos to their menus and I am finding a lot of recipes for them online. I like tilapia and cod and other white fish so I was pleased to find many recipes used this kind of fish. I didn’t know exactly how to make these but I was pretty sure I could try. So I searched via Swagbucks, winning 8 bucks, and found a variety of recipes. I put a few together and came up with one that would work for us.

Fish Tacos with Cilantro Sauce

1 pound of cod or tilapia 

chili powder

cumin

limes, about 2 or 3

1/2 cup sour cream

1/2 mayonnaise

1 bunch of cilantro

finely shredded cabbage

vinegar

Canned diced jalapeno

Soft tortillas, we used the small ones

Serves 4 people, 3 tacos each

Make the sauce first by adding about 1/2 cup of cilantro leaves, the sour cream, mayonnaise and the juice of one lime to a food processor. Pulse until smooth. Pour into a dish and refrigerate while you make the fish. Cut fish into small chunks and sprinkle pieces with chili powder and cumin. Squeeze a whole lime on the fish and let it sit for about 15 minutes. Chop the cabbage and add a few dashes of vinegar, any kind will do. Add about 1-2 tablespoons of the sauce and mix. Let sit. Heat a skillet that has been sprayed with non-stick spray or oiled on medium heat. Add fish, cover and cook until done, about 10-15 minutes, turning once. Fish is done when it flakes easily and is no longer opaque. Chop up more of the cilantro and put it in a dish. Assemble the toppings of the cabbage, cilantro, sauce and diced jalapeno. Warm the tortillas and fill with fish and toppings. Squeeze a little bit of more lime juice if desired or add a bit of hot sauce for more heat.

 I served these with pinto beans that were cooking with sautéed onions and garlic in a bit of olive oil. We at all the these! Not a bit of leftovers to be had. I am so proud that my family tried something so new and different. There are many ways to make fish tacos and next time we might try beer-battered fish to keep the fish warmer until we serve and eat.