Name: Fish Tacos with Cilantro Sauce
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 8 ounce Borden Original Sour Cream; 1 4 ounce package cream cheese; 1/3 cup prepared salsa verde (green chili salsa)*; 1 clove garlic; 1/2 teaspoon cumin; 1/2 teaspoon celery salt; 1/4 teaspoon celery seed; 1 1/2 cup loosely packed fresh cilantro leaves; 1 tablespoon lemon juice; Salt and freshly ground black pepper; 1/2 cup roughly chopped cilantro; 2 tablespoon finely diced onion; 1 small jalapeño; 1/4 teaspoon lime juice; 1 cup flour; Salt and freshly ground pepper; 1 pound thin tilapia fillets; olive oil; 12–24 corn tortillas; Cilantro sprigs; Quartered limes; Chopped fresh tomatoes; Finely sliced cabbage

Dinner55 minServes 4

Instructions

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.

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.

*Salsa verde is found with canned goods in the Hispanic food section of grocery stores.

Make the salsa topping: In a small bowl, combine chopped cilantro leaves, onion, jalapeño and lime juice. Set aside.

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.

Better than the juiciest gossip. It’s something for everyone to taco-‘bout.

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.

Hold in warm oven at very low heat until all fillets are cooked. Keep warm.

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.

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.

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.

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Ingredients

Sour Cream Cilantro Sauce

8 ounce Borden Original Sour Cream
1 4 ounce package cream cheese (at room temperature)
1/3 cup prepared salsa verde (green chili salsa)*
1 clove garlic (minced)
1/2 teaspoon cumin
1/2 teaspoon celery salt
1/4 teaspoon celery seed
1 1/2 cup loosely packed fresh cilantro leaves
1 tablespoon lemon juice (more to taste)
Salt and freshly ground black pepper

Fish Tacos

1/2 cup roughly chopped cilantro
2 tablespoon finely diced onion
1 small jalapeño ( veins and seeds removed, finely diced)
1/4 teaspoon lime juice
1 cup flour (for dusting)
Salt and freshly ground pepper
1 pound thin tilapia fillets
olive oil
12–24 corn tortillas

Accompaniments

Cilantro sprigs
Quartered limes (to squeeze for juice)
Chopped fresh tomatoes
Finely sliced cabbage

At a Glance

Cook Time

55m

∑

Total

55 min