The Weekend Gourmet: Weekend Gourmet Flashback: Fish Tacos With Cilantro-Lime Crema... F

Friday, May 13, 2011

Weekend Gourmet Flashback: Fish Tacos With Cilantro-Lime Crema...

It's been another hectic week here at Casa Garcia, so I haven't gotten into the kitchen to cook a proper meal since last weekend's paella feast. But...I've decided to share another one of my favorite recipes that I've posted in here since starting my blog last August: fish tacos made with spicy pan-seared tilapia and topped with a tangy cilantro-lime crema. This was one of the very first recipes that I posted when I started this blog, so many of you likely missed this the first time around. It's so good that I wanted to share it again!

This is a great recipe for a weeknight meal, because it tastes great and can be whipped up in no time. I do recommend letting the crema sit in the fridge for about an hour before serving to let the flavors mellow and combine. But if you only have 30 minutes? That's fine too! You can also use the homemade spice mixture on shrimp for a great variation on these tacos. These fish tacos have a fair amount of heat from the spicy mixture you rub onto the fillets...and the cilantro-lime crema is tangy and cooling. Together? It's a really fabulous combination of flavors and textures!

Fish Tacos With Cilantro-Lime Crema
adapted from Cooking Light


Step 1:  Make the cilantro-lime crema by combining 8 ounces light sour cream, the juice and zest of one lime, 2 tbs. chopped cilantro, 2 sliced green onions, 1 tbs. dried minced garlic, and salt and pepper to taste.  Set the crema aside in the fridge while you prepare the tacos.


Step 2: Make the seasoning rub for the fish by combining 1 tsp. kosher salt, 1 tsp. cumin, 1/2 tsp. cayenne pepper, 1 tsp. chili powder, 1/2 tsp. paprika, and 1/2 tsp. black pepper. Mix to combine and sprinkle evenly on both sides of two large tilapia fillets (about 1 lb. total). Rub the mixture into the fish and let it sit for about 10 minutes at room temperature.


Step 3:  Heat 1 tbs. olive oil in a large non-stick skillet over med-high heat. Heat the pan for about 5 minutes so it's nice and hot. Add the fish fillets and cook until seared on one side -- about 3 minutes. Turn and sear on the other side. When the fish is cooked, use a spatula to break the fish into bite-size chunks. 


Step 4:  To serve, place a few pieces of fish into steamed white corn tortillas. Add a bit of the cilantro-lime crema, some finely shredded cabbage, and shredded Mexican-blend cheese. I buy the angel-hair cabbage mix from the produce department at my local grocery store. You you can use flour tortillas if you prefer, but I really like the corn flavor with these tacos! 


I usually serve these tacos with guacamole and tortilla chips on the side. One pan means that cleanup is really quick too...perfect for those on-the-go summer evenings!! I hope you'll give these a try and let me know what you think about them.

I have a couple of exciting posts coming up that I can't wait to share in here! I'm headed out of town tomorrow morning to visit my best girlfriend overnight -- we go all the way back to 8th grade together! She's going to help me get over my fear of cooking with yeast, so we're going to bake some bread! And be sure to come back here Sunday evening to see my entry in the Foodbuzz Tastemaker recipe contest featuring Tyson Grilled & Ready chicken breasts. I'm making a fun salad that's perfect for a Girls' Night dinner...I'm very excited about it and can't wait to share it with y'all!!

10 comments:

  1. A favorite. I love that you crusted the fish! Have fun with your girlfriend!

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  2. Okay, I'm totally drooling over here. These look fantastic. How sweet that you still keep in touch with your friend from 8th grade :) Have fun with that bread!

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  3. I love fish tacos and these look great - especially the lime crema. It's fun to look back at the earliest posts on my favorite blogs and see how they have progressed! Do Not Be Afraid of Yeast! You Can Do It! ha ha

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  4. I have to make these! We eat a lot of taco recipes around here.

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  5. These are definitely quick and healthy. You can eat these up any time.

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  6. Have fun this weekend baking bread with you best friend! Sounds like fun. Those tacos would over well in our house :) MMMM

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  7. Wendy I just love visiting your blog! You are always trying new things and your enthusiasn comes through in your cooking. I have never been brave enough to try fish tacos. I think I've had beef, chicken , turkey, and even sweet potato tacos but never fish! I would gobble these tasty looking morsels right up! And that crema - be still my heart!! :) Have fun with your friend this weekend! ♥- Katrina

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  8. Your fish tacos look so good, although we have fish tacos before, we never had them with crema. Will have to try soon.
    Have a great weekend with your girlfriend, and can't wait to see the posts!

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  9. I never tasted fish tacos before but I already love them by looking at your pics! A must try :)

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  10. Thanks for the feedback...these tacos are so easy to whip up and are so yummy! The fact that they're very healthy is a nice plus as well...these are one of my go-to Friday night dinners. They're a great way to kick off the weekend!!

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