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Let’s make Fish Tacos with Creamy Cilantro Sauce!
If you ask me, tacos aren’t only for Tuesdays! They are delicious, so EASY to make and you can use whatever ingredients you have on hand! Whether that be a yummy roasted veggie taco, classic ground beef, grilled chicken, spicy shrimp or in this case… fish tacos!
These fish tacos are light and refreshing with baked flaky cod that is coated in warm chili spices. It is paired with a fresh and crunchy cabbage slaw and a creamy cilantro sauce…. so YUMMY.
How to make the best Fish Tacos:
First things first… you have got to have fresh fish! I like to use cod because it is light and flaky yet holds up well when coated in flavourful spices.
The fish can be prepared in multiple ways like breading or frying… but I prefer mine baked or grilled! Honesty any of these ways are super delicious but I love how baking the fish lightens up the dish and makes everything healthier!
Then you have the toppings…
The fish is definitely the star of the show, but the toppings is really where there magic happens! They bring texture and freshness to create a tasty balanced dish.
I love to use a blend of cilantro and shredded purple and savoy cabbage for crunch. Then topping it off with fresh avocado slices and creamy cilantro sauce! And you definitely can’t forget the picked red onions, fresh jalapeño and chalula hot sauce! Everything is better with a little spice if you ask me… although you can customize the toppings to your liking and spice tolerance by leaving off the hot sauce if you prefer.
To bring the whole dish together, I lightly warm some flour tortillas over the grill to create the perfect vessel for all of the yummy fish, creamy cilantro sauce and toppings! You can choose to use corn tortillas if you prefer them instead.
Fish Tacos with Creamy Cilantro Sauce
Ingredients:
For the Baked Cod:
4 cod fillets
Olive oil (about 3 tbsp)
1 tbsp chili powder
1 tbsp garlic powder
1/2 tsp salt
1 tsp ground cumin
For the Creamy Cilantro Sauce:
1/2 cup sour cream
1/4 cup mayonnaise
1 garlic clove
1/2 lime, juiced
Large handful of cilantro
Salt to taste
10-12 small tortillas
1 ripe avocado, sliced
2 cups shredded cabbage (I use a mix of purple and savoy cabbage)
1 cup cilantro, roughly chopped
Pickled red onions
Fresh jalapeño, thinly sliced (optional)
Cholula hot sauce (optional)
Method
Preheat the oven to 350 degrees.
In a bowl, add the chili powder, garlic powder, salt and ground cumin and mix to create the spice blend for the cod.
Drizzle each side of the cod with olive oil and sprinkle on the spice blend. Make sure both sides of the cod are fully coated in olive oil and the spice blend.
Place the cod onto a greased baking sheet and bake for about 10-15 minutes or until the cod is cooked through.
In a blender or food processor, add the sour cream, mayonnaise, garlic, lime juice, cilantro and salt. Blend until smooth.
In a bowl, mix the shredded cabbage and roughly chopped cilantro to create a slaw.
Heat the tortillas over the stovetop or on the grill until warm and the edges become crispy.
To build the fish tacos, layer each tortilla with some creamy cilantro sauce, the cabbage and cilantro slaw, avocado slices, the baked cod, pickled red onions, jalapeño slices and hot sauce (if using) and a little more creamy cilantro sauce.
Enjoy!!
I hope you love these Fish Tacos with Creamy Cilantro Sauce!
You may also want to check out these super easy and delicious recipes:
Shrimp Tacos with Cilantro Lime Crema
Shrimp Bowls with Mango Salsa & Coconut Rice
Cajun Salmon Bowl with Sesame Ginger Salad
Make sure to tag me on instagram if you try any of my recipes 🙂
Your Girl,
A
