These weekend mornings we’ve been having here in the Delta have made for some good fishing weather. Wanting to break away from the obvious fish fry, I searched for new, delicious recipes my fiancé and I could both agree on to cook our impressive catch. Fish tacos were the answer! This quick, easy and, most importantly, tasty recipe is great for a weeknight dinner, World Cup parties, and is sure to impress the neighbors this July Fourth if you’re bored of burgers.
First things first, you’re going to need some fish! You can use the fish of your preference, as long as they’re white and flaky. We have an abundance of catfish in Lake Chicot, so we used some big ole slime daddies. They make the perfect, taco-sized filets.
Here’s what you’ll need:
- 1 lb flaky, white fish
- vegetable or olive oil
- 6 small (6 in) tortillas, corn or flour depending on your preference
- 2-3 limes, depending on lime size
- 1/4 cup fresh cilantro, chopped
- 1 1/2 cups Italian bread crumbs
- 3 tablespoons fat-free mayonaise
- 3 tablespoons reduced fat sour cream
- 1 teaspoon minced garlic
- 1 1/2 tablespoons chili powder
- your favorite slaw
- salt and pepper at your own discretion
Go ahead and preheat your oven to 425° while you get your fish prepped. Spray a baking pan or sheet with non-stick spray and set it aside. You’ll need two dishes: one for your bread crumbs and one for your vegetable or olive oil. In one dish, whisk together your bread crumbs, 3 tablespoons of vegetable or olive oil, chili powder, one squeezed lime, and a few dashes of salt and pepper. In the other dish, pour enough vegetable or olive oil to cover the bottom and add a pinch of chili powder. Soak your filets in the vegetable or olive oil then coat them with your bread crumb mixture.
Once you have all of your filets breaded and in your baking pan, pop them in the oven for fifteen minutes (or until cooked thoroughly).
Now it’s time for your cilantro crema sauce. If you haven’t already, chop your cilantro and grate 1 teaspoon lime rind.
Mix your mayonaise, sour cream, cilantro, garlic, lime rind, and 1 squeezed lime. Voila! Your cilantro crema sauce is complete for consumption. Keep in mind when you’re topping your taco with this sauce you don’t need too much. It’s got a nice zing to it and you don’t want to over-do it.
To warm your tortillas, place 3 on a plate under a wet paper towel. Cook them in the microwave for 30 seconds. Repeat with your other 3 tortillas. Keep them under the wet paper towel until you’re ready to eat; this keeps them soft and warm. After your crema and tortilla prep, the fish should be done.
Now prepare your taco! We used 2 filets for every tortilla, a handful of slaw, and 2 light spoonfuls of the crema sauce.
And finally, time to enjoy!