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Fish Tacos
Tacos made of shredded fish are popular along Mexico's Veracruz coastline. Here, the tacos are topped with Mexican crema, a thick, rich, slightly sour cream. If crema is unavailable, you can use crème fraîche instead.

Ingredients:

  • 1 lb. halibut or mahimahi fillet, skin removed
  • 3⁄4 cup Frontera green chile taco grilling paste
  • 1 Tbs. canola oil
  • 8 corn tortillas, warmed
  • 1 cup shredded green cabbage
  • 1⁄2 cup Mexican crema or crème fraîche
  • 1⁄4 cup Frontera roasted chile taco sauce
  • 1⁄4 cup chopped fresh cilantro
  • Lime wedges for serving

Directions:

Place the fish and 1⁄3 cup of the grilling paste in a large sealable plastic bag. Turn the bag to coat the fish with the paste, then remove all of the air from the bag and seal. Refrigerate for 1 to 2 hours.

In a nonstick grill pan over medium heat, warm the oil. Arrange the fish on the pan and cook until golden, 4 to 5 minutes. Turn the fish over, brush with some of the remaining grilling paste and cook until the fish is opaque throughout, about 4 minutes more. Brush the fish with the remaining grilling paste and transfer to a cutting board.

Using a knife, flake the fish into large pieces. To assemble each taco, place one-eighth of the fish in the center of a tortilla and top with 2 Tbs. of the cabbage. Drizzle with 1 Tbs. crema and 1⁄2 Tbs. taco sauce, then garnish with 1⁄2 Tbs. cilantro. Serve the tacos with lime wedges. Serves 4.

Williams-Sonoma Kitchen