These festive Fish Tacos are packed with refreshing vegetables, creamy avocado, juicy fish filets, and fluffy White Rice. Don’t forget to drizzle over a spicy yet creamy sauce. It’s sure to be your new go-to recipe for taco night or any other night!
Prepare rice according to package directions. Remove bag from cooking liquid, reserving cooking liquid in saucepan. Keep rice warm.
Return cooking liquid to low simmer over medium-low heat. Add fish fillets; poach for 4 to 6 minutes or until fish turns opaque and just starts to flake. Drain well; flake fish into large chunks.
Meanwhile, stir together sour cream and adobo sauce; set aside.
Serve rice, fish, corn, avocado, and pickled red onions (if using) in warm tortillas. Drizzle with sour cream sauce.
For a loaded fish taco, add fresh cilantro, crumbled cotija or feta cheese, and serve with lime wedges.
For quick and easy preparation, use store-bought pickled red onions. For homemade quick-pickled onions, slice red onions and toss with 1/2 cup cider vinegar, and 1 tsp each salt and pepper. Let stand for 10 to 15 minutes or until onions are softened and lightly pickled.
Substitute boiled or roasted corn for grilled corn kernels.
Cod, haddock or tilapia all work well.