Fish tacos with serrano pepper white sauce recipe

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  • Yield: 2 Servings


White Sauce
  • 1 serrano pepper
  • ¼ cup yogurt
  • ¼ cup mayonnaise
  • 1 tsp garlic salt
Fish Tacos
  • ½ pound firm whitefish fillets
  • 2 tbsp peanut or corn oil
  • salt to taste
  • 1 lime
  • 4 corn tortillas
  • Shredded cabbage to taste
  • Diced tomato to taste (optional)
  • White sauce to taste
How to Make It
    For White Sauce
  1. Peel, seed, and mince the serrano pepper. Mix with yogurt, mayonnaise, and garlic salt. Refrigerate for 3 hours.
  2. For Fish Tacos
  3. Rinse fish and pat dry with paper towels. Place a skillet over medium-high heat. Once it is heated, add the oil and swirl to coat. Add the fillets, skin-side up. Shake the skillet to prevent sticking. Cook for 3 minutes.
  4. Flip the fish over and cook for another 3 minutes. You should see the side of the fish change from translucent to opaque. Remove the fish from the pan and place it skin-side up on a plate. Carefully peel off the skin.
  5. Chop the fish into 1" strips and place in a bowl. Sprinkle salt and squeeze the lime over the top of the fish. Toss to coat. Serve in tortillas with toppings and sauce.

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