Рецепт Fish Tacos with Creamy Green Chile & Cilantro Sauce Recipe
We had only lived in Utah a short time when my husband and I read an article in Sunset Magazine, touting the west’s best taco joints. It turns out that the joint with the “west’s best taco” was a mere ten minute drive from our house. Score! Quite simply, Lone Star Taqueria is the home to the best fish taco I have ever eaten. Apparently, we are not the only ones who agree with that magazine article. When Guy Fieri and his Food Network crew of Diners, Drive-Ins and Dive descended upon the small lime green building, they praised both the funky, bumper-sticker covered car permanently parked on the lawn of the restaurant and the simple, authentic menu items.
The fish used for the tacos at Lone Star Taqueria ranges from tilapia to salmon to mahi mahi. Whatever fish you choose to use, do your best not to overcook it. Lift it out of the pan just before you think it is done and you will end up with tender, moist pieces of fish.
Add in whatever “extras” your palate desires – avocado, tomato, slaw, salsa. But I beg of you…do not leave out the creamy green chile and cilantro sauce. This recipe I came up with is not an exact match to the restaurant’s version, but it is pretty darn close. It is so good I would consider trading in a wedge of Brie for a container of it. That is serious stuff.
If you make the sauce and spice mixture ahead of time, this is a dinner that can be prepared quickly. Store the sauce in an airtight container in the refrigerator for up to a week. Any leftovers from the tacos can be used for dipping veggies or chips.
The recipe:
The Sauce:
In the bowl of a food processor, puree mayonnaise, sour cream, milk, diced chiles, lime juice, cumin and salt until smooth. Add cilantro and pulse until just combined.
The Fish:
In a small bowl, mix chili powder, cumin and salt. Pat the fish fillets with paper towel to remove excess moisture. Rub both sides of each fish fillet with spice mixture.
Heat canola oil in a large nonstick skillet set over medium-high heat. Add fish fillets and cook on both sides until fish is just opaque. The time will vary depending on thickness of the fillets. The mahi mahi fillets I used took about 4 minutes per side.
Remove fish from skillet, let cool slightly and gently pull apart with your hands to form strips.
Wrap tortillas in foil and warm on lowest setting of the oven. Using 2 corn tortillas for each taco, fill with fish, cheese, cabbage, tomato and desired amount of sauce. Serve.
Other seafood taco recipes:
- Cookin’ Canuck’s Roasted Tomatillo Shrimp Tacos with Honey-Lime Slaw
- Love & Olive Oil’s Fish Tacos with Mango Salsa & Cilantro Lime Sauce
- White on Rice Couple’s Crispy Shrimp Taco from Chef Rick Bayless
- The Novice Chef’s Blackened Fish Tacos
- Fish Tacos with Creamy Cilantro & Green Chile Sauce
- Sauce:
- 1/3 cup light mayonnaise
- 1/2 cup reduced-fat sour cream
- 2 tbsp skim milk
- 2 oz. canned diced green chiles
- 2 tbsp fresh lime juice
- 1/2 tsp ground cumin
- 1/4 tsp kosher salt
- 1/4 cup chopped fresh cilantro
- Fish:
- 3/4 tsp chili powder
- 3/4 tsp ground cumin
- 1/4 tsp kosher salt
- 4 fillets (4 oz. each) firm white fish, such as Mahi Mahi or halibut
- 1 tbsp canola oil
- 16 corn tortillas
- 3 oz. Cotija or queso fresco cheese, crumbled
- 1/2 small green cabbage, cut into shreds
- 2 medium tomatoes, diced
Sauce:
In the bowl of a food processor, puree mayonnaise, sour cream, milk, diced chiles, lime juice, cumin and salt until smooth. Add cilantro and pulse until just combined.
Fish:
In a small bowl, mix chili powder, cumin and salt. Pat the fish fillets with paper towel to remove excess moisture. Rub both sides of each fish fillet with spice mixture.
Heat canola oil in a large nonstick skillet set over medium-high heat. Add fish fillets and cook on both sides until fish is just opaque. The time will vary depending on thickness of the fillets. The mahi mahi fillets I used took about 4 minutes per side.
Remove fish from skillet, let cool slightly and gently pull apart with your hands to form strips.
Wrap tortillas in foil and warm on lowest setting of the oven. Using 2 corn tortillas for each taco, fill with fish, cheese, cabbage, tomato and desired amount of sauce. Serve.
Makes 8 tacos (2 per person).
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