Ingredients
-
1/2
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
-
-
-
-
-
-
Directions
Fish Taco Sauce, To save time, I oven-bake breaded or battered frozen fish (but if we had a deep fryer, I’d probably use it) I slice cabbage very thin, it works better for the tacos than shredded cabbage Add your favorite tortillas, and you have an easy, crunchy, and great tasting meal Prep time is just for making the sauce , I’ve been making a recipe almost exactly like this for 20 years now It’s supposedly Rick Rubio’s original recipe (he introduced fish tacos to the U S ) The only difference is the recipe uses 1 teaspoon of capers which is more than enough, and there’s one to two finely diced habanero peppers which turns this sauce into the best stuff on the planet Definitely use plain yogurt (not Greek) and not sour cream I love sour cream but it has no place in this recipe , How long does this keep in fridge? Only feeding 2, so I have to adjust ingredients frequently
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Steps
1
Done
|
Blend Mayo and Sour Cream (or Yogurt) Together; Blend in Lime Juice, Then Capers, Cumin, Oregano, Dill, and Cayenne; It Can Be Served Immediately or Can Be Made Ahead. |
2
Done
|
I Assemble My Tacos by Putting 1-2 Fish Fingers (depending on the Size of Tortilla), Add a Sprinkle of Cabbage, a Drizzle of Sauce, Then Roll Up. |