California is home to many eclectic Mexican recipes, and why should they be left out in the fish taco recipe arena. This quick and easy dish will wow your family and soon become a weekly requested tradition at the dining table. After serving these crunchy tidbits of flavor to visitors, your guests will be asking you how to make fish tacos so they can serve them up to their family members as well.
The ingredients are very simple: half a cup of sour cream, half a cup of mayonnaise, quarter cup of cilantro, one taco seasoning packet from your local grocery store, one pound of cod cut into one in cubes. Three tablespoons of olive oil, and the juice from three medium sized lemons. A note about the fish fillets, it is perfectly fine to buy frozen instead of fresh in this instance, due to the nature of the spices used and cooking method. This will save considerable money at the check counter too.
Combine the cilantro, mayonnaise, two and half tablespoons of taco seasoning, and sour cream into a bowl and set aside. Then in a separate bowl, mix the lemon juice, and the rest of the taco seasoning from the packet, olive oil, and one inch cubed cod. Preheat a frying pan to medium-high heat and put the mixture with the fish into the pan and cook for about five minutes or until the cod is white and flaky. Fill the taco shells with the cooked mixture, and add a couple of heaping spoonfuls from the bowl with the sour cream concoction.
For added flavor, top off your Baja fish tacos with shredded lettuce or cabbage for extra crunch, some mango Pico de Gallo, and your favorite taco or hot sauce. To really send this recipe over the edge add a dollop slightly spicy guacamole.
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