Fish Tacos Sauce: The Secret to Tacos That Are More Than Just Fish in a Tortilla
One of the signature components of any great fish taco is the sauce. While fish tacos can certainly be enjoyed without sauce, it is really the sauce that elevates them to the next level and ties all of the flavors together into one really satisfying bite. There are many popular sauce options used for fish tacos throughout Mexico and the United States. Let’s take a deeper look at some of the most common sauce choices and what makes each one special.
Creamy Cilantro-Lime Sauce
Perhaps the most iconic fish taco sauce is a creamy cilantro-lime sauce. This sauce gets its creaminess from sour cream or mayonnaise, which is blended with fresh cilantro, lime juice, garlic, and chili peppers. The lime brightens everything up with its citrus notes, while the cilantro adds a lovely herby flavor. A bit of heat from peppers like jalapeños balances it all out. This cooling, tangy sauce is perfect for pairing with fried or broiled fish and provides the ideal counterpoint to the richness of the fish and fried shell.
Spicy Pico de Gallo
For those looking for more texture and spice in their sauce, pico de gallo is an excellent choice. Pico de gallo is a fresh salsa made from diced tomatoes, onions, cilantro, jalapeños (or other hot peppers), lime juice, and seasonings. Its freshness and peppery kick make it a sauce that really wakes up the palate. It adds crunch and acidity that contrasts nicely with tender pieces of fish. Pico de gallo is also thought of as a healthier sauce option since it does not contain dairy or oils like mayonnaise.
Chili-Lime Crema
A slightly more decadent option than pico de gallo is a chili-lime crema. Like the creamy cilantro-lime sauce, it starts with sour cream or Mexican crema (a thicker sour cream-like product) but then adds shredded lime zest, lime juice, and minced serrano or jalapeño peppers. The result is a tangy-spicy cream that packs serious flavor into each bite. Just a small dollop is all that’s needed to tie the other taco ingredients together while elevating the heat. It satisfies those looking for richness and spice in their sauce.
Avocado-Citrus Salsa
For a refreshing take on fish taco sauce, an avocado-citrus salsa deserves consideration. Made from diced avocado, red onion, cilantro, and the citrus fruits of lime and orange (blood oranges work especially well), it provides a creamier, more decadent texture than plain pico de gallo. The tropical citrus brightens everything up, while the avocado adds richness. This lighter sauce lets the flavor of the fish shine through while also adding plenty of nutrition from the healthy fats and vitamins of avocado.
In summary, there are many delicious sauce options that work well paired with fish tacos depending on your taste preferences. Experimenting with some of these classic sauces is key to elevating one’s fish taco experience.
Best fish tacos recipe: A Template for Tacos That Will Have You Thinking, “Estas Son Las Mejores Tacos de Pescado!”
With so many great fish taco recipes out there, how does one choose the best? While taste is ultimately subjective, focusing on high quality fresh ingredients prepared simply allows the natural flavors to shine. Here is a template for an outstanding fish taco recipe that combines lighter prep with big flavors.
Ingredients:
- 1 1⁄2 pounds white fish fillets (mahi mahi, cod, and tilapia all work well)
- Vegetable oil for frying
- Corn tortillas warmed
- Shredded cabbage, diced tomatoes, sliced radishes, thinly sliced red onion, and fresh cilantro leaves for garnishing
- Lime wedges
- Your choice of sauce (see above for popular options like creamy cilantro-lime, chili-lime crema, etc.)
Instructions:
- Preheat oil in a deep skillet or pot to 350°F. It’s important to maintain this temperature for crispy yet not greasy frying.
- Cut fish into 1-inch wide strips. Dredge in a light cornstarch-flour blend or simply in flour alone.
- Working in small batches, fry fish pieces for 2-3 minutes until crispy outside but still moist inside. Drain on paper towels.
- Warm corn tortillas and fill them with fried fish pieces. Top with desired garnishes like shredded cabbage, tomatoes, radish slices, and fresh cilantro.
- Drizzle with a sauce of choice, such as creamy cilantro-lime or chili-lime crema. Serve with lime wedges to squeeze over tacos.
The fresh ingredients, light breading, and quality sauce choices allow this simple recipe to produce fish tacos that transport even the least experienced taco eater to Baja California’s best taco stands. Enjoy!
Fish Tacos Jamie Oliver: A Celebrity Chef’s Take On a Classic
Celebrity British chef Jamie Oliver is known worldwide for his passion for fresh, seasonal, global cuisine prepared simply with quality ingredients. So it comes as no surprise that even he has been inspired by the fish tacos of Baja California. Here is Jamie Oliver’s take on the classic recipe:
Jamie’s recipe focuses on two kinds of fish – cod, and salmon – which he pan fries in a light light herby crumb coating until crisp. For the tortillas, he toasts soft corn tortillas directly on the stovetop burner until charred and pliable.
For toppings, he goes with shredded red and white cabbage, slices of ripe avocado, spicy roasted tomato salsa, and a homemade creamy chipotle sauce to drizzle over the top. The key to his creamy chipotle sauce is blending together sour cream, lime juice, cilantro, and a canned chipotle pepper blended smooth.
Jamie assembles the tacos by filling each warm tortilla with a few pieces of crispy fish, then layers of shredded cabbage and avocado. Finally, he finishes it off with a generous drizzle of chipotle cream and tomato salsa.
His fresh, globally influenced take brings an elevated refinement to classic fish tacos while still staying true to their simplicity and casual taco style. Even celebrity chefs can appreciate the greatness of a simple dish when prepared with top-quality regional ingredients.
Fried fish tacos: A Crispy, Indulgent spin on the Classic
While grilled or broiled fish is a lighter option and is often preferred for fish tacos, sometimes you just need the indulgence of crunchy fried fish. Fried fish tacos take the classic up a notch with their crispy breading and make for a satisfying, faster weeknight meal.
The keys to perfectly fried fish fillets are using a neutral oil with a high smoke point like vegetable or peanut oil, maintaining the proper frying temperature, and not overcrowding the oil. Once fried to a light golden brown with a crispy exterior but moist interior, the fish gets tucked into warm tortillas along with all your favorite taco toppings.
A light tempura-style batter consisting of beer, flour, and seasoning makes for an extra crispy exterior that stays put on the fish. For an easy dredge, simply dust fillets lightly in flour, cornstarch, or matzo meal before frying. Always pat the fish very dry first so the coating adheres well.
Don’t overlook tasty fried fish taco toppings like shredded cabbage, creamy coleslaw, spicy pickled veggies, lime crema, or jalapeño ranch. Their bright, crunchy flavors provide an outstanding contrast to the crispy fish. Finally, squeeze plenty of fresh lime juice all over for brightness.
Fried fish tacos are unapologetically indulgent but still lighter and healthier than deep-fried fast-food fish sandwiches. Their crunch and flavor make them the ultimate satisfying fish taco!
Crispy fish tacos: Achieving Next-Level Crunch Without Deep Frying
While fried fish tacos deliver exemplary crunch, deep frying is not always ideal in terms of health or ease. Luckily, fish can achieve magnificent crispness through lighter cooking methods too. Air fryers, baking, and blackening are excellent alternatives for achieving supremely crispy fish tacos without full frying.
Blackening is a fun Cajun technique where fish fillets are heavily dusted in a spice mixture of paprika, garlic powder, thyme, and black pepper before being seared hard in a smoking hot cast iron skillet. The spices form an intoxicating crust as the fish’s surface rapidly dries and browns. Blackening produces outrageously crispy fish with tons of flavor interest.
Baking fish on a rack set over a foil-lined sheet pans also yields beautifully crunchy fillets. Coat fish lightly in panko bread crumbs, almond flour or a tempura-style batter before baking at high heat until the topping turns golden brown. No oil needed for crispness.
Finally, air fryers are perfect for producing fry-quality crunch with way less oil, thanks to their super hot circulating air. Toss fish fillets or strips lightly in cornstarch and air fry until the outside transforms into a lacy, crunchy network.
Be amazed at how wonderfully crispy and delicious the fish achieves without deep frying. Simply top your air fried, blackened or baked crispy fish with the usual suspects of shredded cabbage, radishes, crema and fresh lime for crispy fish tacos that satisfy without the deep fried guilt. Moderation is key, but lighter methods make a regularly indulging in fish tacos much more sustainable.
Difference between tilapia and cod: Choosing Your Fish Wisely
When selecting fish for tacos, two popular and mild whitefish choices are tilapia and cod. But which one is truly the best option? Let’s examine the key differences between these fish:
- Tilapia is a farm-raised freshwater fish that grows quickly, making it an inexpensive and sustainable choice. It has a very mild flavor and tender, flaky texture. However, some criticize its flavor as bland compared to other fish.
- Cod is a lean, wild-caught saltwater fish with a sweet, slightly richer flavor profile than tilapia. It, too, has a melt-in-your-mouth texture once cooked. As a popular commercial fish, stocks of some cod species require responsible fishing to avoid depletion.
- Nutritionally, tilapia and cod are both excellent low-fat protein sources. Tilapia contains slightly less oil and calories than cod. However, cod may have an edge with higher omega-3 fatty acid content, which promotes heart and brain health.
- From a sustainability perspective, either fish can be a good choice depending on sourcing practices. Look for MSC-certified wild cod or Responsible Aquaculture certified tilapia from trusted suppliers.
Overall, both tilapia and cod work well in fish tacos, depending on personal tastes and cooking methods. Tilapia offers mild flavor at a low cost, while cod presents a sweeter seafood experience. Choosing sustainable sources regardless is ideal. Experiment and see which variety pleases your fish taco-loving palate most.
Is cod or tilapia better for tacos?
While both cod and tilapia work well in fish tacos due to their mild, flaky texture, most taco aficionados have a slight preference. In general:
- Cod tends to be favored slightly more for its sweet, richer flavor profile that stands out more against typical taco toppings like cabbage and sauces. Its higher fat and omega-3 content also give it a creamier mouthfeel and some enjoyment.
- However, tilapia offers great value and is still quite tasty. Its mildness allows other taco ingredients like creative sauces to really sing. And it remains a more sustainable choice if sourced responsibly from aquaculture.
- Personal tastes vary, so it’s best to experiment with both. The preparation method also impacts flavor – baked cod develops a nice crust while blackened tilapia shines.
So in summary – cod offers a bolder seafood experience but tilapia remains a more affordable, eco-friendly choice. You can’t go wrong with either tasty fish taco! Sustainability and value are deciding factors.
What is the most popular meat for tacos?
While many associate tacos strictly with beef or chicken, fish tacos have earned their place among the most iconic taco varieties. However, the overall most popular taco-filling proteins are:
- Ground beef: Authentic tacos al pastor often feature thin-sliced pork, but ground beef remains the most widely used and accessible protein for American-style tacos due to its affordability.
- Chicken: Shredded or grilled chicken brings leaner options to tacos and pairs nicely with various sauces and toppings. It’s also accommodating to many diet preferences.
- Pork: Carnitas or al pastor-style pork offers richness and spice. Shredded or thin-sliced pork shoulder roast is a favorite taco meat.
- Fish: Mahi Mahi, cod, or tilapia bring the freshness of the sea to fish tacos, a style growing hugely in popularity on both coasts.
So, while beef retains the top spot for accessibility and traditional tacos, chicken and fish rank among the healthiest and most versatile taco fillings, with pork cherished for its depth of flavor. The great thing about tacos is their infinite variety and ability to showcase diverse proteins.
What is the white sauce on fish taco made of?
One of the most iconic sauces for fish tacos is a thick, creamy white sauce. This sauce usually contains:
- Sour cream or Mexican crema: These dairy products provide lush creaminess. Crema offers a slightly thicker richness.
- Mayonnaise: Can be blended with or replace part of the sour cream/crema for extra silkiness and body.
- Fresh cilantro: Finely chopped cilantro lends a bright, herby flavor.
- Lime juice: The acidity of lime juice cuts through the richness while brightening everything up.
- Garlic: Minced garlic adds subtle flavors.
- Green chili peppers: Diced jalapeños, serranos, or other small hot peppers contribute heat. Seed them for less spice.
This simple, quintessential creamy sauce is made by simply combining all ingredients, adjusting seasoning to taste, and then letting flavors marry in the fridge before serving dolloped over tacos. It allows tacos to shine but grounds them with lushness. Feel free to tweak the ratios to suit your spice and creaminess preferences.
What do I coat my fish with before frying?
When frying fish fillets or strips for tacos, a light, crispy coating is key. Some popular options to dredge or dust fish fillets with before frying include:
- All-purpose flour: The most basic coating which provides a light crisping. Add salt and spices.
- Cornstarch: Produces a delicately crisp exterior. Use cornstarch alone or in a flour mixture.
- Panko breadcrumbs: For an extra crunchy crust, finely crush panko and dredge fillets.
- Tempura batter: A simple batter of cold beer/seltzer, flour, and seasoning puffs up delightfully crisp.
- Matzoh meal: The ground matzoh version of breadcrumbs.
- Seasoned flour/cornmeal mixes: Look for New Orleans or Cajun fish fry mixes.
- Chickpea flour: The powdered gram flour alternative offers protein and texture.
Lightly dredging ensures coating adheres while too thick a dredge will be soggy. Chilling fillets first aid adherence too. Properly frying at moderate heat until light browned locks in moisture and achieves perfect crunch!
Are fish tacos unhealthy?
While tacos are often thought of as an indulgent treat, fish tacos in moderation can be a relatively nutritious choice compared to other fried fast foods:
- Fish is high in lean protein and omega-3 fatty acids which support heart and brain health. Baked or broiled preparation methods are the lowest in fat.
- Tortillas provide complex carbs and fiber versus deep-fried bread alternatives. Choose whole wheat or corn tortillas when possible.
- Fresh toppings like shredded cabbage, radishes, and pico de gallo salsa add volume without calories.
That said, fried preparations and high-fat toppings like creamy sauces or avocado can significantly increase the calorie and saturated fat content. Moderation is key, like all indulgent foods:
- Lightly coat fish versus double frying for less added fat.
- Go easy on high-fat toppings, or choose healthier preparations.
So in conclusion – fish tacos can fit into a balanced diet, but as with any fried or creamy dish, overdoing portion sizes or frequency takes away their nutritional perk. Enjoy them as an occasional special treat!
