We really enjoyed the fish tacos I made a few weeks ago. Recently I saw another recipe on Cookin’ Canuck that looked so good. I wanted to give this a try because it looked like it would be more spicy than my first try at fish tacos. As usual I increased the spices. These were very quick to make. The Creamy Green Chilli and Cilantro Sauce was really good. The recipe called for 2 oz of green chillies. In Canada they don’t put ounces on our tins. I figured this would be half a tin. I added this and gave it a taste….wasn’t spicy at all. I tasted the green chillies and they weren’t hot so I added the whole tin and I was so glad I did! You can top these with whatever you like. We had lettuce, tomatoes, green onions and some Simple Guacamole. I also loved that the sauce used all low fat ingredients (which I would have done anyways).
Spicy Fish Tacos with Creamy Green Chilli and Cilantro Sauce
Adapted from Cookin’ Canuck
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Fish:
1 1/2 tsp chilli powder
1 1/2 tsp ground cumin
1/2 tsp salt
10 oz firm white fish (1 used 2 5 oz fillets of Basa cut into 3 pieces each)
1 tbsp canola oil
Note: This makes a lot of sauce. I suggest cutting it in half or making double the amount of fish.
tortillas
lettuce
diced tomatoes
sliced green onions
Simple Guacamole
Fish:
Wash the fish and place on some paper towel to absorb the water. Meanwhile make the sauce (instructions below)
Mix chilli powder, cumin and salt in a small bowl.
Pat the fish fillets with a paper towel to absorb more of the water. Rub both sides of the fish with the rub mixture and set aside on a plate.
Heat the oil in a non-stick skillet over med-high heat. Add the fish and cook until just opaque. Remove fish from the skillet and let sit for a couple of minutes. Using 2 forks or your hands break into large chunks.
Warm tortillas in a dry skillet flipping over after one side has slightly browned. Wrap in a dishcloth to keep warm.
On one tortilla place fish, sauce and desired toppings, wrap and enjoy!
Sauce:
In a chopper or food processor, puree mayonnaise, sour cream, milk, diced chillies, lime juice, cumin, cilantro and salt until smooth.
I'm making this for dinner tonight. I made the sauce and I was licking the bowl. Love the tangy creaminess!Let you know how it goes!!!
Hope it turns out well 🙂 Did you make the whole recipe for the sauce? I found it is too much and I usually have lots leftover.
No I reduced it. Thanks for letting us know. Most of the time when you make these sauces/dips it's way too much. That's why I love your blog…and the fact all the recipes are amazing and since you my cuz!!!:)
OMG…These turned out amazing!!!!
YEAH!!!!! What kind of fish did you use? I use Basa. I think I need to make these this week 🙂
I used Basa fillets and they really are so versatile. I will be making this again for sure!!!
I used Basa fillets and they really are so versatile. I will be making this again for sure!!!