Baja Fish Tacos with Cilantro Cream
With corn tortillas and homemade cilantro cream, these Baja Fish Tacos will be a hit: Taco night just got better!
(4 votes, average: 4.25 out of 5)
Ingredients
- 1 bag Success® White Rice
- 1 tbsp olive oil
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp cilantro, chopped
- 1 tbsp lime juice
- 1/4 cup black beans
- 1/4 cup corn
- 1/4 cup bell pepper
- 1/2 tbsp ancho chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 2 tbsp vegetable oil, divided
- 1/2 lb. mild white fish filets (tilapia, snapper, cod)
- 8 corn tortillas
- 1 cup cabbage, thinly shredded
- lime wedges
Instructions
Switch up how you do taco night! Our tasty take on Baja Fish Tacos with a Cilantro Cream combines flakey white fish fillets, crisp cabbage and a flavorful cream with a bit of a kick.
Step 1
Prepare rice according to package directions. Preheat grill pan over medium high heat.
Step 2
In a small bowl combine sour cream, mayonnaise, cilantro and lime juice. Set aside.
Step 3
In a medium skillet, heat the olive oil on medium heat. Add black beans, corn, and bell peppers for 2 minutes.
Step 4
In a small bowl combine ancho chili powder, garlic powder, salt, cumin and 1 tablespoon oil. Rub chili paste mixture over fish filets.
Step 5
Brush remaining oil in grill pan and add fish filets. Grill just until fish begins to flake, about 2-3 minutes per side, depending on thickness of fish. Remove fish to cutting board and roughly chop. In a medium bowl combine rice, black beans, corn, bell peppers, and fish.
Step 6
Warm corn tortillas and spread with a little cilantro cream sauce. Top with rice mixture, shredded cabbage, and drizzle with additional sauce. Serve with lime wedges and garnish with additional cilantro, if desired.
