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Fish tacos with creamy salsa

Fish Tacos with Creamy Salsa

Course Main Course
Servings 4 people
Calories 497 kcal

Ingredients
  

  • 1/2 cup GF flour
  • 2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1 tsp dill (optional)
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 lb tilapia or white fish cut into 2 inch chunks
  • 1/4 cut lemon or lime juice
  • 2 tbsp cooking oil
  • 12 soft corn tortillas
  • 8 oz salsa approximate quantity
  • 8 oz sour cream
  • a mix of toppings such as radishes, chopped onions or sliced scallions, chopped avocado and lettuce

Instructions
 

  • Put flour, herbs / spices and salt into a large bowl and mix.
  • Put lemon / lime juice in to a small bowl. Dip fish into juice and then into flour mixture until lightly coated.
  • Heat oil in frying pan. Add coated fillets. Sauté for 2-3 minutes on each side until cooked. Remove from pan, cover to keep warm.
  • Clean and dry pan. Put over medium heat. When hot, add corn tortillas and cook for approximately 30 seconds and each side.
  • Put salsa and sour cream in a small bowl and mix.

Notes

To serve
  • Let people make their own tacos by filling tortillas with fish, salsa and a mix of other toppings.