Can't Stop Eating Them Fish Tacos
Gotta say, I was not a big fan of the fish taco idea when it first started getting big a few years ago. But hey, I've come around. The nice part about fish tacos is that you make them as you go, so it kind of slows you down while you're eating. That's what I tell myself, anyway. I usually think I'll eat about 3-4 of these, but it ends up being 6-8.
"These we a huge hit from my mother to my 4 year old! I took some liberties with the recipe, one due to a mistake the other with trying to work with what I had on hand. I mistakenly marinaded the fish in the sauce, which gave it great flavor! Because I then had to remake the sauce, I cut 1/2 mayo with 1/2 lt sour cream. So good! I didn't do the cabbage, and the corn I used was left over grilled corn cut off the cob. I paired the tacos with cilantro lime rice and green beans! So good! Thx for the recipe!"- lmnero
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Can't Stop Eating Them Fish Tacos Preparation
Make the sauce by combining the mayo, cumin, and enough lime juice for the sauce to be the consistency you like it. Chill.
Make a simple salsa/pico by combining the onion, cilantro, corn, chilies and salt.
Crumble the fish fillets and put in a serving bowl. I like to use mahi-mahi or sea bass, but any whitefish on sale will do.
Warm the tortillas.
Set everything out and let everyone prepare their own. But I have to say, I think the order of construction here is important: Hold a warm tortilla in your hand and put the fish in first, then the shredded cabbage, then the sauce, and the salsa on top. You have to make these one at a time as you eat them.
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