Fish tacos with cilantro lime sour cream

Main Dish
4 servings
10 min
20 min
Very Easy


Number of serving: 4
1 pound boneless, skinless fish, such as tilapia or mahi mahi, cut into 2 inch pieces

1 tablespoon grapeseed oil (or other neutral tasting - oil)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 minced garlic

salt and pepper to taste

1 package coleslaw mix

Toppings of your choice such as avocado, tomato, salsa, hot peppers, etc.

12 tortillas

Cilantro Lime Sour Cream:

1/2 cups low fat sour cream

1 lime, finely zested and juiced

1/4 cup cilantro, finely chopped


  • Combine chii powder, ground cumin, coriander and minced garlic with fish fillets. Add salt and pepper and let marinate for half an hour if you can.
  • Combine the oil, chili powder, cumin, coriander, garlic, and salt. Coat the fish with the marinade.
  • Grill the fish on the first side over direct heat until firm and well-marked, about 2 minutes.
  • Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
  • Alternatively, sautee fish gently in a large skillet for about 5-7 minutes, turning gently so as not to break fish up too much.
  • Serve with your choice of toppings.
  • Cilantro Lime Sour Cream:
    Combine all ingredients together and let sit so flavours combine.


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