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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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

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

diced tomatoes
sliced green onions
Simple Guacamole

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!

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


  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!!!

    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.

  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!!!:)

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

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

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


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