Who doesn’t love a good fish taco? They can be hard to find–can’t stand when they are too fishy. The tilapia in this recipe is so mild you will swear you are eating chicken. I kept snatching nuggets and snacking on them while I was frying up the other batches. A nice healthy alternative to fast food tacos. Now, authentic Mexican tacos…that’s another thing all together.
Fish Tacos with Lime Sauce
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- 1 lb. fresh tilapia fillets
- 3 limes (I used Thrive Limeade powder instead--a tsp. or so should be enough.)
- 1/2 cup mayonnaise
- 1 t. chili powder
- 2 T. olive oil
- 1/3 cup all-purpose flour
- 1/2 t. salt
- 8 6-inch flour tortillas
- 1 cup shredded angel hair cabbage (I prefer it thin)
- 1/4 cup shredded carrots
- 1 jalapeno or serrano pepper, thinly sliced
- Rinse fish and pat dry. Cut into 1-inch pieces.
- For lime sauce, juice two of the limes into a bowl (cut your 3rd lime into wedges for serving). Stir mayonnaise and chili powder into juice. Transfer 1/3 cup of the sauce to another bowl; toss fish in this. Set remaining sauce aside.
- In a medium to large skillet, heat oil over medium heat. Combine flour and salt in a shallow dish. Work with about 1/3 of the fish chunks at a time, toss them in the flour and add to hot oil. Cook for 2-4 minutes or until fish flakes easily, turning to brown evenly. Add more oil as needed. Drain fish on paper towels.
- Wrap tortillas in paper towels (loved this. worked great!); heat in microwave oven for 30 seconds. Top tortillas with fish, cabbage, carrots and jalapeno. Drizzle with Lime Sauce. Serve with lime wedges.
- Add lime juice to mayo gradually and to taste.
- Thrive Limeade powder is available seasonally, so may not be listed on my consultant site.
Mormon Mavens https://www.mormonmavens.com/