Fish Tacos with Salsa, Spice Onions and Mexican Cream Sauce

Recipe is by Marcia Weilenman.

Build taco using toasted corn tortilla, flaked fish, spiced onion, salsa and cream sauce.


4 fish fillets (any white flakey fish)

2 tablespoons olive oil

portion of taco seasoning packet

10 corn tortillas

1. Season fish with olive oil and sprinkle taco seasoning onto both sides. Grill outdoors or on stove top with a grill pan. Flake cooked fish for tacos.

2. Place tortilla, one at a time, onto dry skillet. Let toast for about 45-60 seconds, then flip and toast other side using tongs.

Taco Salsa

2 cups chopped Chinese cabbage or green cabbage

1 cup chopped cilantro

3 diced green onions

½ cup chopped tomato

Juice of one lime

Salt and pepper to taste

Mix salsa ingredients in a small bowl.

Spiced Onions

1 red onion, sliced

1½ tablespoons olive oil

½ teaspoon chipotle powder

1 tablespoon red wine vinegar

Cook onion in olive oil until starting to brown. Add chipotle powder and vinegar. Stir well and remove from heat.

Mexican Cream Sauce

2/3 cup sour cream

Remainder of taco seasoning packet

Mix well in small bowl.