Friday Night Fish Tacos
Does anyone else feel like they have cooked every recipe in the book during quarantine? I come from deep French, Italian and Lebanese roots so cooking is in my soul, but I have to admit I have hit times lately where I don’t want to think about getting another pan dirty. The good news for me and for you guys is that this feeling left as quickly as it came when I stumbled upon the easiest recipe for fish tacos with lime creama. The entire meal is affordable, delicious and ready in under 45 minutes. Ready to add some zest to your weekend? Let’s dig in!
Friday Night Fish Tacos:
Ingredients
Fish- We love tilapia for this recipe but catfish or salmon works just as well! (2 filets make about 6 tacos)
Cilantro
Limes
Olive oil
Purple onion
Corn tortillas
Salt & pepper
Sour cream
Directions
Heat the oven to 425 degrees F. Place fish on a baking sheet in foil (for easy clean up and no stick) and season with salt, pepper, a drizzle of olive oil, taco seasoning and a small squirt of lime juice. Slide them in the oven for 10-12 minutes or until they flake easily with a fork.
While your fish fill your house with a delicious smell, start working on your lime creama. Add a scoop of sour cream to a bowl and add a generous amount of lime juice and lime zest (to your preferred taste) mix well and it’s done!
Finish up by finely chopping the purple onion and cilantro and warm up your tortillas in the oven. Once the fish are beautifully baked you can start assembling your tacos! Here is the line up I recommend: taco, fish, lime creama, onions and cilantro. Now all that is left is for you to grab your iced tea, some chips and guac and welcome the weekend one taco at a time!
Happy weekend vibes,
From this little house wife,
xoxo,
Kaleigh
