Monday, May 30, 2011

Spicy Fish Tacos with Creamy Chilli and Cilantro Sauce

We really enjoyed the fish tacos I made a few weeks ago.  Recently I saw another recipe on Cookin' Canuck that looked so good.  I wanted to give this a try because it looked like it would be more spicy than my first try at fish tacos.  As usual I increased the spices.  These were very quick to make.  The Creamy Green Chilli and Cilantro Sauce was really good.  The recipe called for 2 oz of green chillies.  In Canada they don't put ounces on our tins.  I figured this would be half a tin.  I added this and gave it a taste....wasn't spicy at all.  I tasted the green chillies and they weren't hot so I added the whole tin and I was so glad I did!  You can top these with whatever you like.  We had lettuce, tomatoes, green onions and some Simple Guacamole.  I also loved that the sauce used all low fat ingredients (which I would have done anyways).



Spicy Fish Tacos with Creamy Green Chilli and Cilantro Sauce
Adapted from Cookin' Canuck
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Fish:
1 1/2 tsp chilli powder
1 1/2 tsp ground cumin
1/2 tsp salt
10 oz firm white fish (1 used 2 5 oz fillets of Basa cut into 3 pieces each)
1 tbsp canola oil

Sauce:
Note: This makes a lot of sauce.  I suggest cutting it in half or making double the amount of fish.
1/3 cup light mayonnaise
1/2 cup light sour cream
2 tbsp 1% milk
1 can diced green chillies
2 tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp salt
1/4 cup chopped fresh cilantro

tortillas
lettuce
diced tomatoes
sliced green onions
Simple Guacamole

Fish:
Wash the fish and place on some paper towel to absorb the water.  Meanwhile make the sauce (instructions below)

Mix chilli powder, cumin and salt in a small bowl.

Pat the fish fillets with a paper towel to absorb more of the water.  Rub both sides of the fish with the rub mixture and set aside on a plate.

Heat the oil in a non-stick skillet over med-high heat.  Add the fish and cook until just opaque.  Remove fish from the skillet and let sit for a couple of minutes.  Using 2 forks or your hands break into large chunks.

Warm tortillas in a dry skillet flipping over after one side has slightly browned.  Wrap in a dishcloth to keep warm.

On one tortilla place fish, sauce and desired toppings, wrap and enjoy!

Sauce:
In a chopper or food processor, puree mayonnaise, sour cream, milk, diced chillies, lime juice, cumin, cilantro and salt until smooth.

6 comments:

  1. I'm making this for dinner tonight. I made the sauce and I was licking the bowl. Love the tangy creaminess!Let you know how it goes!!!

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    Replies
    1. Hope it turns out well :) Did you make the whole recipe for the sauce? I found it is too much and I usually have lots leftover.

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  2. No I reduced it. Thanks for letting us know. Most of the time when you make these sauces/dips it's way too much. That's why I love your blog...and the fact all the recipes are amazing and since you my cuz!!!:)

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  3. OMG...These turned out amazing!!!!

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    Replies
    1. YEAH!!!!! What kind of fish did you use? I use Basa. I think I need to make these this week :)

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  4. I used Basa fillets and they really are so versatile. I will be making this again for sure!!!

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