These fish or chicken tacos are SO good — a little different than the typical American-style tacos.
I’d never had — or even heard of — fish tacos before going to the Baja peninsula in Mexico. They are truly a treat not to be missed!
Use any sort of reasonably firm white fish — while they are superb with “really good” fish such as dorado (called mahi mahi in many places), tacos are a good way to use “average” fish as well.
We found that whenever we filleted our catch, there would always be some small pieces that were to small to cook as a fillet but were the right size for tacos — we’d keep them in a freezer bag until we had enough for a meal.
And if you don’t have any fish available, they’re equally good with chicken.
While you can serve these fish or chicken tacos in hard shells, try using soft shells — either flour or corn tortillas. That way, they don’t tend to break apart while you’re eating them . . . you’re not going to want to drop a morsel of these!
And for those of us who are diabetic, these are equally good without the shells. That’s how I make them now. And be sure to read the recipe notes for how else to make low carb tacos.
Fish or Chicken Tacos
- 1/2 cup mayonnaise
- 1/2 cup sour cream (OR yogurt–see how to make your own in the notes)
- 1 package taco seasoning, divided
- 3 tablespoons lime juice (OR lemon juice OR white vinegar)
- 1 pound fish, cut in 1″ cubes (OR uncooked boneless chicken)
- 1 tbsp oil
- 8 medium tortillas
Toppings — any or all of the following:
- 1/4 cup Red onion slivers
- 1/4 cup Green pepper or spicy pepper bits
- 3/4 cup Diced tomatoes
- 1/2 cup Lettuce or other greens shredded
- 1/4 cup Sliced green onions
- 1/2 cup Shredded cheese
- Mix mayonnaise, sour cream and 2 teaspoons of the taco seasoning.
- Chill mixture while preparing the toppings and tacos.
- Prepare toppings and set out.
- Mix remaining taco seasoning and lime juice in a bowl.
- Add the fish or chicken and toss so that the meat is completely covered with the seasoning.
- Heat oil over medium-high heat until it sizzles when a bit of water is dropped on it.
- Add the fish or chicken and quickly brown, then turn heat down and cover until cooked through (the fish will cook very quickly, generally in 5 to 7 minutes; chicken will take longer).
- While the meat is cooking, heat the tortillas one at a time in a hot, dry skillet (can also be heated in the oven or in a microwave, but they’re not as good).
- To serve, place equal portions of meat on each tortilla. Put out toppings and mayonnaise mixture. Let each person choose their own toppings and then roll up the taco and eat!
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