I love fish tacos- but if you’ve been reading long enough you already knew that. There are so many ways to put together a fish taco starting with the type of fish you use and how it’s prepared. Then there’s the shell (soft corn or flour tortillas, or crunchy shells) and then everything that goes in between. Some of my favorite toppings are shredded cabbage, cheddar cheese, tomato and avocado.
But the star of this show isn’t the taco. As you can see I just used frozen fish sticks (sometimes you just gotta have that crunch). The main attraction in this post is the Cilantro Cream Sauce that is made for any kind of fish tacos…and you can thank Yvonne for this one 🙂
Crunchy Fish Tacos
Frozen fish sticks
Corn or flour tortillas
Cilantro Cream Sauce
1/4 sour cream
1/4 cup heavy cream
1/4 cup fresh cilantro, chopped
fresh pepper and salt, to taste
lime juice, to taste
Mix together ingredients and refrigerate for at least 15 minutes.
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