Fish Tacos With Chili Lime Sauce

Fry in canola oil till crispy and browned drain on paper towels and prepare the tortilla fillings.

Fish tacos with chili lime sauce. Set aside remaining sauce. These fish tacos have a delicious crisp cabbage and carrot slaw then drizzled with a lightened up chili lime sauce. I came up with this recipe when i couldn t find good directions for grilled fish tacos. 8 ounces sour cream zest from 1 lime 1 tablespoon lime juice 1 tablespoons heavy cream or milk 1 tablespoon fresh cilantro chopped 2 teaspoons sriracha hot chili sauce 1 8 teaspoon salt 1 8 teaspoon black pepper.

Defrost the fish by soaking it in the packaging in cold water for about 15 minutes. Preheat the oven to 400 degrees. When it s time to turn the fish sticks turn them and brush them again with the sauce. Then brush the fish sticks with the sauce and cook them according to the directions on the package.

Preheat a grill pan or skillet on medium heat for 2 3 minutes. Add the fish and grill until flaky and cooked through about 3 4 minutes per side. It s made with sour cream lime juice and cilantro. Transfer 1 3 cup of the sauce to another bowl.

Toss fish in it. Then they are grilled to perfection or you can pan fry them. Place the fish in a small oven safe dish pour sauce over the top and bake for 15 minutes. I liked the chipotle lime combination in a dip i once tried so i imitated it here.

Pour the lime juice and olive oil over the fish and rub well to coat. For the chili lime taco sauce. I really love the slaw that goes on top too. Grill tilapia on preheated grill until fish flakes easily with a fork about 5 minutes on each side.

These fish tacos are marinated with lime olive oil chili powder garlic cumin honey sea salt and a little cayenne pepper. Start by making the chili lime seasoning for the tacos by whisking together the fresh lime juice with chili powder and cumin. Combine sour cream mayonnaise spices lime juice and hot sauce mix in a small bowl together and set aside for spreading inside the flour tortilla. Heat tortillas on an ungreased skillet over medium high heat for 10 to 15 seconds.

Place fish in a wide shallow bowl and season with chile powder lime zest salt and pepper. Rub tilapia fillets with 2 tablespoons lime juice and season with salt black pepper and chili powder. In a plastic bag add flour and seasonings shake fish till well coated. Brush both sides of each fillet with olive oil.

For lime sauce juice two of the limes into a bowl cut remaining lime into wedges for serving. The crunch of the cabbage is my favorite part. Stir mayonnaise and chili powder into juice. These healthy fish tacos are my favorite way to get him to eat fish and they are so quick ready in 30 minutes.

Whisk the butter lime juice chili powder garlic powder and salt together.