Fish Tacos. Sweet, succulent fish, crisp cabbage and slightly spicy sour cream all wrapped up in a flour tortilla. I’m not sure there’s a better combination of flavors anywhere. Top that off with the fact that it’s hand-held and you’ve got a real winner on your hands. This is a quick, simple and utterly delicious choice for a weeknight meal.
All you need to put a rock star dinner out is a handful of ingredients. In less than 30 minutes you and your family will be sitting down to a meal that everyone can agree on. Seriously. Leave off the slaw and my ultra-picky eater will wolf these down all day. (Though he can’t handle a plate of three yet.)
The bonus of tacos is that you don’t have to serve a side dish if you don’t want to. They already have everything in them that you need for a well-rounded meal. Proteins, starches, fruit, veggies, dairy… It’s all accounted for in one package. A side dish is only necessary if you’ve got big eaters or if you just want to have a bit more. (I’d suggest homemade tortilla chips if you want a little on the side.)
The trick to making this simple combination of flavors into something extravagant is the spicy sour cream and lime juice. Just mix sour cream with your favorite hot sauce and drizzle over the finished taco. Add a squeeze of lime and you’re all set. The only thing that might make these tacos better than they are would be a few cilantro leaves. But at this point I’m not sure if they would enhance the dish or muddle the flavors.
In the end, it’s important to note that tacos, especially fish tacos, are best when made simply. You don’t want to add anything that’s going to take away from the delicate flavor of the fish. The goal is to compliment it. To add texture and a hint of heat. What you end up with is very close to perfection.
You’ll also end up full. Very full.
Fish Tacos with Spicy Sour Cream
Serving Size: 1
Amount Per Serving: Calories: 1643Total Fat: 74gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 40gCholesterol: 342mgSodium: 3289mgCarbohydrates: 107gFiber: 8gSugar: 20gProtein: 132g
What I would have done differently had I thought of it at the time:
Hmm. What’s that? Change something. Um. No.
Other recipes like this:
- Baja Style Fish Tacos, from Marc at No Recipes
- Mini Fish Tacos, A fun play on the theme, from Inspired Taste
- White Fish Tacos, from Annie’s Eats
I love fish tacos – though I appear to be the only one in my family who does so I never make them at home. I am determined to win them over. Love the spicy sour cream. Great inspiration.
If you’re looking to convert the uninitiated, start with breaded fish. (You can even use the ones from the *gasp* freezer section… You know, with the guy in the slicker as a base. Or even fish sticks, if your family likes them.)
Looks good my friend. Thanks for the link:-)
Keep inspiring, my friend. One day I’d love for us to get together and cook with nothing but abandon and a lot of sake… Or whatever else we happen to have lying around.. Your tacos look amazing as well, sir!
That would be epic! Were are you based these days?
Fish tacos are one of my favorite things, but I’ve never made them at home! Must change that!!