Loaded with light and fresh flavors, Chicken Pho is a fun twist on the same-old-same-old bowl of chicken noodle soup. The broth is best made ahead of time, in either a slow cooker, or on the stove top. Then allow it to cool completely and skim off any congealed fat. The poached chicken and rice noodles can also be made ahead for time saving purposes.

Recipe

Fish Tacos with Cilantro Crema

by Jessica @ FabFitMommy.com on July 2, 2011 in Fish, Main Courses

5.00 Mitt(s) 10 Rating(s)

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Recipe Description

Instead of the usual battered and fried fish, these corn tortillas are filled with spicy baked fish, cabbage, and a cilantro crema. I used tilapia because it’s an inexpensive, mild fish that’s readily available in most stores. This is another great summer dinner that’s quick and easy to make.

Preparation Instructions

Combine all the crema ingredients in a small bowl. Keep chilled until ready to use.

Preheat the oven to 450ºF. For the tacos, combine the cumin, chili powder, coriander, cayenne pepper, garlic powder, salt and pepper in a small bowl. Sprinkle over both sides of the fish. Arrange the fish on a baking sheet greased with a little olive oil or cooking spray. Bake in the preheated oven for 8 to 10 minutes, or until the fish is flaky.

When fish is finished cooking, flake with a fork and set aside. Warm the corn tortillas in the oven or on a griddle, per instructions on the package. Fill each tortilla with equal portions of fish, cabbage, and top with cilantro crema. Garnish with lime wedges.

Ingredients

FOR THE CREMA:
½ cups Chopped Cilantro
¼ cups Chopped Chives
⅓ cups Reduced Fat Sour Cream
¼ cups Mayonnaise
½ Lime, Juiced
1 clove Garlic, Minced
¼ teaspoons Salt
FOR THE FISH TACOS:
2 teaspoons Cumin
1 teaspoon Chili Powder
1-½ teaspoon Coriander
½ teaspoons Cayenne Pepper (Optional)
½ teaspoons Garlic Powder
¼ teaspoons Salt
¼ teaspoons Pepper
1-½ pound Tilapia Fillets, Or Any Other Flaky White Fish
1 Tablespoon Olive Oil, Or Nonstick Cooking Spray
8 whole Corn Tortillas
2 cups Shredded Red Cabbage
Lime Wedges, For Garnish

10 Reviews | Be the first to review!

Reviews

monogramminglady on 7.17.2011

Yum!! I’ve tried crema recipes before, but this one is really yummy! Made them last Sunday and am going to make them again today (Sunday).

Crumbs In My Kitchen on 10.1.2011

This recipe could not be easier. Even the non fish lovers in the family raved about it. Thanks for sharing.

kathypatti on 10.15.2011

I have to admit I had NEVER cooked fish before this. My family does not love fish but this recipe was a HUGE hit! The real test would be that my husband (from Mexico) LOVED IT!

Teresa on 11.26.2011

Spectacular! I garnished with shredded lettuce and chopped radishes and fresh jalepenos! YUM!

kosmalj on 6.20.2012

The best fish taco I’ve ever had was on the island of Kuaui, HI. I’ve since found one in a restaurant that was comparable to it….until now. This recipe is amazing!!! I made one adjustment to the sauce – I omitted the cilantro (husband doesn’t like) and chives (my chives needed water and weren’t top shape for a recipe!) and added a pinch of chili powder. I added a sprig of cilantro to each taco, which I thought was prettier anyway. You’ve got to try this recipe!

Jenny Beecher on 6.22.2012

I’m not a huge fish fan, but since I’ve found this recipe, my husband and I have been having fish tacos a couple times a month. The sauce is AMAZING! I made it for a fish fry and everyone loved it so much that they were dipping potato chips, onion rings and veggies in it. Fantastic recipe…an easy must-try!

Kelly on 9.5.2012

Delicious! Loved the sauce.

Jennifer F on 12.29.2012

Tasty tasty!!! We swapped sour cream for Tofutti in the crema to great results.

ryarborough on 1.30.2013

So good! Used Greek yogurt in lieu of sour cream. Can’t wait to make again!

jenng on 6.7.2013

Made these last night and they were delicious. The only addition was that I added feta. Thanks so much for sharing!

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