Honey Lime Fish Tacos with Mexican Cream
My favorites are fish tacos, especially for summer. They are lighter than regular tacos, and on a hot, summer day, they can be quite refreshing. Especially when paired with a cool, creamy sauce.
For these tacos, I used tilapia, lime, and honey. It was really simple and really tasty.
Four tilapia fillets
1-2 tbsp honey
salt and pepper
Set your oven to broil. While the oven is heating, salt and pepper both sides of the fish. Place on a baking sheet and top with half the lime juice and half the honey. Broil for 5 minutes. Flip the fish over, and top with the remaining lime juice and honey. Broil for 5 more minutes until the fish is white and opaque.
For the sauce, I mixed one tbsp cilantro paste with 1/2 c sour cream. It was paired perfectly with the lime in the fish. I chopped some cucumbers, put them in the taco with the fish, and topped the whole thing with the Mexican cream. To add some extra spice, I sprinkled on some red pepper flakes.
To make this meal low carb, I used a low carb tortilla. However, the only ones I could find were soft. To make them crunchy, I baked them in a 350 degree oven like this...
That way, they baked into the perfect shell shape. Just check on them periodically to make sure they are starting to crisp. I haven't timed it myself; I just go by feel.
I hope you enjoy making these for your next Taco Tuesday!