Fish tacos have always been a special treat for me because the best fish tacos always come from the seafood stands near the beach. They were never something I really thought to make for myself. That is until I stumbled upon battered halibut in the frozen section of Trader Joe’s.
I quickly grabbed a box and tossed it in my cart. I couldn’t wait to taste them to see if they tasted anything like fried fish from one of the previously mentioned seafood stands.
Boy were they good! Fresh out of the oven they had an unmistakable crispiness that rivaled any ‘freshly fried’ piece of fish I’d had before. I knew they would be perfect for fish tacos, paired with a creamy white sauce and topped with a fresh slaw. I hope you guys enjoy these tacos as much as I did!
Prep Time: 5 minutes
Total Time: 30 minutes
1/3 cup sour cream
1/4 cup lime juice, divided
2 tablespoons chopped cilantro
1 tablespoon milk (if needed)
Salt & pepper, to taste
1 box battered Halibut (Trader Joe’s)
4 flour or corn tortillas*
1 cup shredded cabbage
1/3 cup grated carrot
Preheat the oven according to package directions.
Combine sour cream, 3 tablespoons of lime juice, cilantro, salt & pepper in a bowl. Mix until smooth & check the consistency. If you like your sauce thinner, add the milk. Then store in the fridge until ready to use.
In a medium bowl, combine the shredded cabbage and grated carrot. Cover with remaining lime juice & toss to coat. Set aside.
Cook the fish according to package directions.
When the fish comes out of the oven toss in the tortillas (carefully) & warm them until they are pliable.
Once the tortillas are ready, spoon some of the sauce on them and top with a few pieces of fish, some cabbage & carrots, then dollop more sauce on top if you please (trust me, you please).
I served my tacos with a rosemary & olive oil quinoa blend made by Near East.
*Corn tortillas are more traditional for this dish but I usually have flour tortillas on hand so thats what I generally use.