These Fish Tacos with Lime Sauce are just plain good. Who doesn’t love a good fish taco? They can be hard to find–can’t stand when they are too fishy, though. The tilapia in this recipe is so mild you will swear you are eating chicken. I kept snatching nuggets and snacking on them while I was frying up the other batches. A nice healthy alternative to fast food tacos. Now, authentic Mexican tacos…that’s another thing altogether.
It took me a long time to get on the fish taco bandwagon. I mean, seriously, why mess with the typical taco meat version? Well, you just need to be willing to take a chance. The first time I had one was at a Mexican restaurant. That’s a good place to start your fish taco journey. After that, I would occasionally try one here and there over the years.
When our daughter and her family moved in with us for about a year, they shared cooking with us and they made some really good fish tacos several times. They made up their own sauce, so I really need to get hold of that. Oh my goodness, it is so good.
This taco recipe lends well to using leftovers like fried shrimp or fish and, if you miss the Gorton’s frozen fish sticks and want to introduce them to your kids, put them in a taco.
You will love this Cilantro Citrus Rice as a side.
Fish Tacos with Lime Sauce
- August 19, 2021
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Ingredients
- 1 lb. fresh tilapia fillets
- 3 limes
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 8 6-inch flour tortillas
- 1 cup shredded angel hair cabbage (I prefer it thin)
- 1/4 cup shredded carrots
- 1 jalapeno or serrano pepper, thinly sliced
Directions
- Step 1
- Rinse fish and pat dry. Cut into 1-inch pieces.
- Step 2
- For lime sauce, juice two of the limes into a bowl (cut your 3rd lime into wedges for serving). Stir mayonnaise and chili powder into juice. Transfer 1/3 cup of the sauce to another bowl and toss fish in this. Set remaining sauce aside.
- Step 3
- In a medium to large skillet, heat oil over medium heat. Combine flour and salt in a shallow dish. Work with about 1/3 of the fish chunks at a time, toss them in the flour and add to hot oil. Cook for 2-4 minutes or until fish flakes easily, turning to brown evenly. Add more oil as needed. Drain fish on paper towels.
- Step 4
- Wrap tortillas in paper towels (loved this. worked great!) and heat in microwave oven for 30 seconds. Top tortillas with fish, cabbage, carrots and jalapeno. Drizzle with Lime Sauce. Serve with lime wedges.
