These tacos, native to Southern California, are a real treat. This recipe has been on my family's most requested list for years.
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons minced fresh cilantro
- 4 teaspoons taco seasoning, divided
- 1 tablespoon lemon juice
- 1/2 pound cod, haddock, or orange roughy fillets, cut into 1-inch pieces
- 1 tablespoon canola oil
- 4 taco shells
- Shredded lettuce, shredded cabbage, chopped tomatoes, lime juice or salsa, optional
- In a small bowl, combine the sour cream, mayonnaise, cilantro and 2 teaspoons taco seasoning; set aside. In another bowl, combine the lemon juice and remaining taco seasoning. Add fish; toss to coat. In a small skillet, cook fish over medium-high heat in oil about 6 minutes. (Fish will break apart as it cooks.) Fill taco shells with fish mixture. Serve with toppings of your choice. Serve with sour cream mixture. Yield: 2 servings.
Originally published as Southwestern Fish Tacos in Cooking for One or Two Cookbook 2003, p213
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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