These fish tacos were just what we needed to give Taco Tuesday a little something different! Not only did they taste amazing, but I made these in about 30-35 minutes. PERFECT timing for this fam! This recipe is especially helpful for those of us in Lent wanting to change up the fish menu!
1 bunch of cilantro
1 purple onion
1 large avocado
1 serrano pepper
white rice or corn (as the side)
1/3 cup mayo
2 tablespoons sour cream
1 pound barramundi fish OR tilapia (we had barramundi)
Cut one quarter of the cabbage super thin. Cut half the purple onion thin as well. Wash and deseed the serrano pepper (you’ll want to) and cut thin. Slice up one of your limes, one half of the large avocado and some cilantro for topping. These are what your adding to your tacos when everything else is finished!
Take the mayo and the sour cream and put in a blender. Take a good section of the cilantro bundle and add in (I love cilantro, so I used almost a third of the bundle). The juice of a lime, 2 cloves of garlic, half of the large avocado, a little salt, and a few dashes of chili powder also goes in. Put on medium and let it blend until really smooth and has that saucey look. Taste as you go to make adjustments. Sauce should be tangy, creamy, and bright with the cilantro.
Take a third of the sauce and put in a bowl. Have a separate bowl with about 1/3 cup flour and some salt. In a large skillet heat some veggie oil or oil of your choice on medium high heat. Cut the fish into 1 inch pieces and dip them in the sauce for coating. Next, dredge them in the flour/salt. Place them in the pan and cook for 2-4 minutes, or until they flake, turning them to make sure they are golden brown (remember the pics in my stories) Ya’ll, I cooked these for a little tiny bit over 4 minutes because I really wanted them to be good and brown, and they were perfect!
Putting it all together:
Heat your flour tortillas up a little in the microwave to get them warm. For all my Texas people, HEB makes HOMEMADE tortillas that are out of this world! Like, they’re literally hot and ready at the bakery section. Use this as an opportunity to try them! Place sliced cabbage, cilantro, fish, and sauce (the clean sauce from the blender) in the taco in that order. Squeeze a slice of lime over everything and top with a few slices of serrano. Enjoy!
You can also do a side of street corn to go with it, or some Mexican rice! I hope you enjoy this recipe as much as well did! Let me know what you think!