The Perfect Fish Taco Recipe
Here’s our very own Fish Tacos recipe! They are jam-packed with the best and seasonal raw stuff. Plus, they’re just a flavorful addition as they’re cooked to the right temperature and seasoned perfectly. I insinuate the best fish taco sauce – which is a garlic lime crema that you would have no treasure for your tacos without it didn’t you?
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As a staple recipe for the family reunion, it is one of the most favored I use while entertaining our guests. This fish taco recipe is fun and pleasing but in the end, you will be a happy camper because you won’t feel heavy). It’s quite healthy!
This recipe allows one to multiply it a thousandfold and feed an army or turn it down for a dinner for two. It is lined up by my brother-in-law, Slavik, and is nearly adopted by the whole house! I am so happy to receive so much editing when it came to publishing the recipe so to keep my word, it’s right here! It/Celia’s fish is the easiest and best fish tacos thus a magnificent idea. Thank you for your strong support, Even Slavik is greatly astonished by the positive feedbacks that it is quite impossible to get rid of it. P.S. It’s also an amazing gluten dish that everyone will love!
Yes, yes, and even more if you find the fish taco sauce to be the most delightful one! It was a recipe that was found by Jessica on the All Recipes website who then wrote a book about a girl learning to love cooking. We received a glass of fresh sauce so we had to increase the quantity to two glasses :).
Fish Tacos Ingredients:
The fish we got was haddock, but you are welcome to use other types of white fish. Either salmon or shrimp would be just awesome too!
Fish Taco Toppings:
The name cotija is derived from the Mexican word that describes the cheese which you have grated and crumbled, making it similar to feta, but without the strong smell or taste. It is cost-effective and accessible in the cheese section located in the cooler.
Ingredients for Best Fish Taco Sauce:
To prepare fish taco sauce here is a list of ingredients like sour cream, mayo, lime juice, garlic powder, and sriracha. You can add more or less sriracha to your preference based on the flavors, since sriracha adds a bit of spiciness to the tang. Basically, this taco sauce is a type of lime crema – a perfect blend of tarty and hot (print the recipe below).
How to Make Fish Tacos:
1. Line a large baking sheet with either parchment paper or a silicone liner. Combine the seasoning in a small bowl: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper, then sprinkle the mix properly over the fish fillets on both sides.
2. Lightly toss the fish fillets with olive oil and top each one with a small piece of butter. Then back in a 375°F oven for 20 -25 minutes. As a browned touch is necessary for the good taste, a broil of 3-5 minutes is recommended if you find it necessary.
3. Take all the Taco sauce ingredients – 0.5 cups sour cream, 0.33 cups Mayo, 2 Tbsp lime juice (from a medium one), 1 tsp garlic powder, 1 Sriracha spoon, or to go . into a mixing bowl or a jug and mix together using a wire whisk. It’s such a relaxing time and it’s almost like eating out to be able to make the sauce with a squeeze bottle like this one.
4. For tacos, you should quickly turn them over by baking them in a big, dry skillet or conjure a grill over medium/high heat.
5. Put the fish in the center and then stack the rest of the ingredients on top, but always end with a good sprinkle of cotija cheese and a really delicious taco sauce! You can serve it with a fresh lime wedge to have more lime juice with your tacos.
This taco sauce! It is absolutely divine, I love it so so much. Oh, my gosh! It is the best of all time, undoubtedly! 
