Fish Tacos with Cilantro Sauce
55
Minutes
4
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Fish Tacos with Cilantro Sauce
55
Minutes
4
People
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Favorite Recipes
I want to cook for: people
Unit:
Ingredients
Instructions
Sour Cream Cilantro Sauce
  1. Blend the sour cream, cream cheese, green chili salsa, garlic, cumin, celery salt, celery seed and cilantro leaves in a food processor until combined. Add lemon juice, salt and pepper to taste.
  2. Serve at room temperature as a sauce for warm fish, chicken or turkey burgers, or chill to use as a dip or a sauce for cold veggies, shrimp or salmon.
  3. *Salsa verde is found with canned goods in the Hispanic food section of grocery stores.
Fish Tacos
  1. Make the salsa topping: In a small bowl, combine chopped cilantro leaves, onion, jalapeño and lime juice. Set aside.
  2. Place the flour on a shallow plate and season with salt and pepper. Dredge the tilapia fillets with a light coat of the seasoned flour.
  3. Heat 2 tablespoons of oil (or more if needed) in a nonstick skillet over medium heat. In batches, leaving space between the fish pieces, cook the fillets three minutes, turn and cook two to three more minutes until cooked through.
  4. Hold in warm oven at very low heat until all fillets are cooked. Keep warm.
  5. Warm the tortillas in the microwave or individually over a gas flame burner for a few seconds per side to char the edges. Hold in a warm oven.
  6. To serve: Place a thin strip of fish vertically in the center of each tortilla. Serve with Salsa, Cilantro Sour Cream Sauce, cilantro sprigs, lime quarters, chopped tomatoes and sliced cabbage as serve-yourself additions to the tacos.
  7. Elsie’s Tip: Cilantro is fresh coriander, not to be confused with dried coriander. In the sauce, use only the leaves of fresh cilantro, discarding the stalks.
Ingredients
Instructions
Sour Cream Cilantro Sauce
  1. Blend the sour cream, cream cheese, green chili salsa, garlic, cumin, celery salt, celery seed and cilantro leaves in a food processor until combined. Add lemon juice, salt and pepper to taste.
  2. Serve at room temperature as a sauce for warm fish, chicken or turkey burgers, or chill to use as a dip or a sauce for cold veggies, shrimp or salmon.
  3. *Salsa verde is found with canned goods in the Hispanic food section of grocery stores.
Fish Tacos
  1. Make the salsa topping: In a small bowl, combine chopped cilantro leaves, onion, jalapeño and lime juice. Set aside.
  2. Place the flour on a shallow plate and season with salt and pepper. Dredge the tilapia fillets with a light coat of the seasoned flour.
  3. Heat 2 tablespoons of oil (or more if needed) in a nonstick skillet over medium heat. In batches, leaving space between the fish pieces, cook the fillets three minutes, turn and cook two to three more minutes until cooked through.
  4. Hold in warm oven at very low heat until all fillets are cooked. Keep warm.
  5. Warm the tortillas in the microwave or individually over a gas flame burner for a few seconds per side to char the edges. Hold in a warm oven.
  6. To serve: Place a thin strip of fish vertically in the center of each tortilla. Serve with Salsa, Cilantro Sour Cream Sauce, cilantro sprigs, lime quarters, chopped tomatoes and sliced cabbage as serve-yourself additions to the tacos.
  7. Elsie’s Tip: Cilantro is fresh coriander, not to be confused with dried coriander. In the sauce, use only the leaves of fresh cilantro, discarding the stalks.