Chili Lime Crema Fish Tacos

Makes 4

Chili Lime Crema Fish Tacos

Nutritional Information

Calories

806.76kcal (4 serving)

Total Fat

46.3g (4 serving)

Saturated Fat

7.81g (4 serving)

Trans Fat

0.03g (4 serving)

Cholesterol

136.08mg (4 serving)

Sodium

712.15mg (4 serving)

Total Carbs

46.6g (4 serving)

Dietary Fiber

6.33g (4 serving)

Sugars

9.06g (4 serving)

Protein

51.49g (4 serving)

Ingredients List
  1. 1 - 2 pounds white fish (cold, mahi-mahi, tilapia, stripped bass)
  2. 1 teaspoon cumin
  3. 1 teaspoon chili powder
  4. 1 teaspoon garlic powder
  5. 1/4 teaspoon chipotle powder
  6. 1/4 teaspoon smoked paprika
  7. Salt and pepper, to taste
  8. 2 - 4 tablespoons olive oil
  9. 8 small flour tortillas
  10. Purple cabbage, shredded
  11. Radish, thinly sliced
  12. Lime juice
  13. Fresh cilantro
  14. Sir Kensington's® Mexican-Inspired Chile Lime Crema Everything Sauce

Directions

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1. Using paper towels, pat fish until dry.

2. In a small bowl, mix together cumin, chili powder, garlic powder, chipotle powder, smoked paprika, salt, and pepper. Season fish liberally with spice mixture.

3. Heat olive oil in a large pan over medium high heat. Once oil is hot, add fish and let cook, undisturbed until well browned, approximately 3-5 minutes. Flip and repeat, letting fish cook until desired doneness.

4. Transfer fish to a paper towel lined sheet pan to rest for at least 5 minutes before serving.

5. Working in batches, char both sides of flour tortillas over the grates of a stove top gas burner, using tongs to flip the tortillas. Alternatively, heat a dry, small pan over medium heat and toast tortillas for about 30 seconds per side.

6. To build your tacos, start with the fish and top with cabbage, radishes, jalapeños, lime juice, cilantro, and Sir Kensington’s Chile Lime Crema Everything Sauce.