Fish tacos with Cilantro-lime Sauce
Fish tacos can be sooo good or sooo blah.
My first fish taco experiments were all about the fish.
I’ve tried marinades, rubs, multiple varieties of fish and multiple methods of cooking.
Conclusion? Great fish tacos are actually all about the sauce.
The other night my family had a taste test between my standard Cilantro-lime Sauce and my newly created Chipotle-cream Sauce.
The winner? It’s complicated.
We all declared the cilantro-lime the winner until we tried the chipotle. Whichever one we were eating at the time was the winner. I declare it a “tie.”
My Cilantro-lime Sauce is complex and almost has a tartar sauce element with the capers. It rocks for fish tacos but nothing else.
Fish tacos with Chipotle-cream Sauce
But, the chipotle pepper sauce lends a smokey heat to the fish that I really loved. And, it would be spectacular on shrimp or chicken tacos as well.
And, leftover sauce makes an excellent dip for tortilla chips. Not that I tried that! Ha.
As I mentioned, the sauce is my focus on fish tacos. The rest of my taco ingredients are simple:
- Warmed Mission Premium Blend tortillas
- Baked Trident Ultimate Fish Sticks (Costco)
- Bag of Asian Salad Slaw
- Chopped cilantro
- Shredded Mexican blend cheese
- Fish taco sauce (recipes below)
- Salsa (optional)
Ingredients List: Cilantro-lime Sauce
- 1 cup light sour cream
- 1/2 cup fresh cilantro
- 1/2 tsp ground cumin
- 1 tsp capers
- 4 or 5 jarred jalapeno slices (or to taste),
- 2 Tbsp lime juice
- Dash of salt
Cilantro-lime Sauce
Method
Put all ingredients in a food processor or blender and purée until smooth. Refrigerate until ready to serve.
Ingredients List: Chipotle Cream Sauce
- 1 cup light sour cream
- 3 chipotle peppers in adobo sauce (half of the contents in a 7 oz can)
- 2 Tbsp lime juice
- 1 tsp sugar
Chipotle-cream Sauce
Method
Put all ingredients in a food processor or blender and purée until smooth. Refrigerate until ready to serve.
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