I’m pretty sure that tacos are the answer to all of life’s problems. They’re certainly the easiest answer to “What’s something easy we can make for dinner?” You can load ’em up with cheese and sour cream and guacamole (or as we call ’em in this house, “supreme style”), or go a healthier route and make them with grilled chicken, seafood, and a citrusy slaw. The latter option is one we turn to regularly when we want all the satisfaction of Mexican food at home, but none of the guilt of ordering takeout enchiladas. I’ve made lots of varieties of these fish tacos with fresh cilantro lime slaw, but I’d never written down what I did, and figured it was high time to add this one to my official recipe box.
I mention this at the end of the recipe, but I really love this particular recipe with shrimp. It’s not always Joe’s fave though, so recently for dinner, we swapped in a cod filet and it was just as good. If you’re new to cooking with fish, for something like this taco dish, you want a fish that will hold up well as you cook it — if it’s too flaky and fine, it’ll all just fall apart in the pan. A thick cut filet of cod or mahi mahi is great; if you can get a good deal on it, snapper or halibut will be delicious too!
I’m a huge fan of adding a final dollop of sour cream on these (sometimes I’ll thin sour cream out with a little milk or cream, add a bit of lime zest in it, and presto, you’ve got a “lime crema” that you can drizzle over the top). The only reason you don’t see it here is the other night, when I popped open a container of sour cream we had on hand, it had molded over. #FridgeCleanoutFail. Even without it though, these tacos are delicious and satisfying (and pretty guilt free, in my opinion!). Here’s how to make ’em: Read the full post +