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Fish Tacos with Lime Crema

Fish Tacos with Lime Crema

Fish Tacos with Lime Crema

Today I chatted with Annie Mitchell on the Sonrise Morning Show about Lenten food traditions throughout the world. Of course, in the USA and especially the midwest, fish fries are considered part & parcel of Lent. At our cluster of parishes here in Clermont County, Ohio, we have fish fries every Friday. But we love fish tacos, too, so here’s a family recipe that’s unusual and really delish.

Fish Tacos with Lime Crema

Spice mixture:

Combine and set aside:

1 1/2 teaspoons sweet paprika

1 1/2 teaspoons brown sugar

1 teaspoon dried oregano

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/8 teaspoon ground cayenne pepper

Fish:

3 (6-ounce) tilapia fillets

 

Tortillas – soft flour tortillas

 

Sprinkle about 1 tablespoon spice mixture evenly over both sides of each fish. Film skillet with oil. Over medium high heat add fish and cook 3 minutes each side or until done. Don’t overcook.

 

Tortillas:

I have an electric stove with coils. To blister the tortilla a tiny bit, I use tongs and place each one on a hot coil for a few seconds, turning over and blistering the other side. Don’t overdo or tortillas won’t be soft enough to fold.

To serve, divide fish among tortillas, and top with crema and watermelon mango salsa.

 

Lime Crema

 

Mix together:

1 cup sour cream

1 cup mayonnaise

Chipotles in adobo to taste (pureed in food processor first) – this give it some kick

Lime juice to taste – I like a good amount

Salt to taste

 

Permanent link to this article: http://abouteating.com/fish-tacos-with-lime-crema/

2 comments

  1. Mary

    Love your recipes!

    Is there any way you could add a link on your posts so I could upload to Pinterest?

    Thanks Rita!

    Regards,

    Mary L., Dallas TX

    1. Rita Heikenfeld

      So glad you like them, Mary. I am pretty low tech and don’t know how to add a link but will ask my webmaster, John.

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