Fish Tacos

Fish Tacos & cilantro sauce

Sauce: Gluten Free, Dairy Free with sour cream substitution

Fish tacos: Gluten Free, Dairy Free

Sauce:


Make sauce and set aside in refrigerator or freeze ahead of time and thaw in warm water for about 15 minutes and serve.

1/3 cup olive oil mayonnaise


1/2 cup reduced-fat sour cream
or dairy free sour cream

2 tbsp milk or original unsweetened almond milk


2 tbsp fresh lime juice


1/2 tsp ground cumin


1/4 tsp garlic salt


1 cup chopped fresh cilantro (add more if you want it stronger)

½ can diced chiles

¼ tsp pepper or coarse pepper

Fish:


My personal preference for fish is Swai fish.  It is really mild and I have never had a problem with it being really fishy tasting. You can use any white fish, halibut, catfish or whatever fresh white fish you have available.

7 to 8 whole, boneless skinless fish fillets

2 tablespoons olive oil

1 ½ teaspoon chili powder

1 ½ teaspoon cumin, ground

1/2 teaspoon garlic salt

1 teaspoon coarse pepper

4 tablespoons taco seasoning

Cooking Directions:

Sauce:
In a blender or food processor, puree mayonnaise, sour cream, milk, ½ can diced chiles, lime juice, cumin, pepper and salt until smooth. Add cilantro and pulse until just combined.

Fish:
In a small bowl, mix chili powder, cumin, salt, pepper and taco seasoning. Set aside.

Heat canola oil in a large nonstick skillet set over medium-high heat and add fish.  Sprinkle the seasoning mixture over the top of fish. Cook covered over medium heat for about 10 minutes. Open lid and stir fish.  Fish will shred as you stir it up.  Cook uncovered on low heat and let moisture evaporate.  Approximately another 5 minutes.

Wrap 12 to 16 corn tortillas in foil and warm on lowest setting of the oven.

Serve with, salsa, cabbage, cilantro sauce, cheese, tomato, sour cream, black beans, cut up cilantro and green onions.  You can add whatever you want to adapt these to your taste. Makes 12 to 14 tacos.