I love fish tacos! They're so fresh and light, and a seemingly perfect summer dinner. That said, since going low carb I miss them. I set out to make the perfect fish taco recipe that my entire family would enjoy. I buy corn tortillas for them, and I use lettuce leaves for me.
Before creating this recipe, my husband (who is from Mexico) and I discussed key elements that must be present for an authentic flavor. Then I added a secret ingredient that I've not seen in any fish taco recipe before. We thought it was a perfect addition. You won't find this recipe anywhere else! Keep reading.
Marinade for Fish:
Chipotle Cream Sauce:
Finely chop the garlic. (you can find my cute zebra chef's knife here.)
Combine ingredients in bowl
Whisk to combine well
Pour marinade over fish and cover in the fridge for a couple hours or more. I generally use a gallon size Ziploc bag for the convenience.
Now make the chipotle cream sauce. Simply put the Crema Agria, cumin, and chipotle peppers/sauce in your Ninja (blender/food processor if you don't have one of these brilliant inventions) and give it a whirl. Store in the fridge. You'll have plenty left over for sandwiches or to use as a dipping sauce in another dish.
Go take a break, and come back when you're ready to cook!
finely shred the cabbage
chop zucchini in half lengthwise then into 1/4 - 1/2 inch pieces
Saute zucchini in a couple tablespoons of real butter. I also sprinkled them very lightly with seasoning salt.
Resist the urge to gobble up this bowl of zucchini - save it for the fish tacos!
Remove the fish from the marinade and either grill, bake, or I personally pan fried them in the used zucchini skillet.
Get ingredients together for easy taco assembly
I used a couple of green leaf lettuce leaves because that's what I had available.
Layer zucchini, shredded cabbage, fish, then chipotle cream sauce. Squeeze a fresh lime wedge just before eating. These are so good. I'm getting hungry for them just typing the recipe. Go. Make. Them. Now!