Fish Tacos with Baja Cream Sauce

Spicy. Tangy. Creamy. Crispy, flaky fish filled tacos. These fantastic Fish Tacos with Baja Cream Sauce are absolutely perfect for a quick weeknight dinner or anytime you feel like some yummy tacos!

Course Main Dish

Cuisine American

Keyword easy seafood recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 144kcal

Author Nicole Cook

Ingredients

For the Baja Sauce:

½ cups plain yogurt
½ cups mayonnaise
3 teaspoons taco seasoning
1 small jalapeno pepper seeded and finely diced
1 garlic clove minced
3 tablespoons fresh lime juice
½ cups fresh cilantro finely chopped
2 tablespoons fresh Italian parsley finely chopped

For Fish Tacos:

1 box of frozen crispy fish tenders we used Van de Kamp's
Shredded lettuce
Capers
Avocado diced
tomatoes diced
shredded mexican or taco cheese
Soft Corn or Flour Tortillas

Instructions

For the Baja Sauce:Combine all ingredients. Set aside. (I put mine in the fridge while I prepared the rest - gives it a chance to marry all the wonderful flavors). We also made some early for photos and then again at dinner and wow... the sauce was SO much more flavorful at dinner time (2 hours later)
For Fish Tacos:Prepare 1-2 fish tenders per person (per taco) as directed on the back of the package. (this took 20 minutes for us) When finished, slice the fish up anyway you'd like to put it in the taco.
Lay a soft tortilla on a plate. Place shredded lettuce on the tortilla. Then layer the capers, avocado and tomatoes.
Top with the cooked fish tenders. And then drizzle the Baja sauce over all of it.
Eat & Enjoy!

Nutrition