Fish Tacos: The Secret is in the Sauce

If done right, fish tacos can be a simple, quick and delicious dinner. What takes the most time with this recipe? Chopping the vegetables and grating the cheese. If I were better at planning ahead I'd have these chopped, and dinner could be on the table in less than 10 minutes. But I guess 15 minutes total prep and cook time isn't too bad. Just be forewarned if you choose tilapia as I prefer, it cooks so quickly it's best to have everything chopped, grated and ready before you toss the fish into the frying pan. The special sauce, a recipe I borrowed from my parents, can be done quickly while the fish cooks.

For the Fish
Tilapia, or other white fish (Note: mahi mahi or halibut will take longer to cook.)
Red pepper flakes
Garlic, minced
Olive oil
Salmon chemise

Heat oil in pan at medium heat. Sauté garlic cloves and pepper flakes for a few minutes. Place tilapia in hot oil and sprinkle with salmon chemise. Cook for 3 minutes, then flip and sprinkle spices on other side of fish. Cook another 3-4 minutes until white and flaky.

Saucy Deliciousness
1/4 cup sour cream
1/4 cup mayonnaise
Dash of sea salt
Lemon juice, to taste

The sauce is so simple yet delicious, it's almost ridiculous. Mix sour cream, mayo and salt together. Add a teaspoon or so of lemon juice and stir. I like to use fresh lemon if I have it on hand, but the presqueezed kind works just fine.

Toppings and Whatnot
Vegetables: lettuce, cabbage, tomatoes, bell peppers, jalapenos, avocados
Cheese: pepper jack, cheddar, cotija, feta
Lime wedges
Hot sauce: Tapatio, El Yucateco, Cholula, Valentina, to name a few of my favorites.
Tortillas: flour or corn. I heat them for 30-40 seconds in the microwave, but a pan on the stove works too.

Just remember to have the veggies and other toppings ready to go before cooking the fish or you might find yourself a little rushed, trying not to let the fish get rubbery and chopping at the same time.