Fish Tacos

Contributed by Barbie (San Jose, CA)


  • 3/4 cup, plus 2 Tbsp. Chile and Lime hot sauce
  • 1 lb. halibut, cubed
  • 1/2 cup sour cream
  • 3 roma tomatoes, chopped
  • 1/4 cup fresh cilantro, minced
  • 2 Tbsp. red onion, minced
  • 8 taco shells
  • 2 cups romaine lettuce, shredded


  • Pour 1/2 cup of the hot sauce into a resealable plastic bag, and place fish inside to marinade; marinade in refrigerator for 1/2 hour.
  • In a small bowl, combine 1/4 cup hot sauce and sour cream; chill.
  • Combine tomatoes, cilantro, onion, and remaining hot sauce; set aside.
  • Coat a large skillet with cooking spray, and set over medium heat.
  • Stir fry fish until opaque throughout and it flakes easily with a fork.
  • Fill taco shells with fish, lettuce, and tomato salsa; top with sour cream mixture.

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