Fish Tacos with Lemon butter sauce

One of my favorite dishes at our local Mexican food restaurant Los Cucos is their fish tacos with homemade corn tortillas.  Since we are eating a bit healthier lately I decided to  try recreating this dish at home.  I even made homemade corn tortillas, but I will save that step by step demo for another day.  Today lets focus of the fish tacos.

I used  lemon butter sauce to go on top of the fish along with pico de gallo, cilantro and shredded cabbage.  The flavors were fantastic (if I say so myself).  DT really love them and he’s  not too crazy about fish.  The boys gobbled them up and we had absolutely no leftovers.  A side from making the corn tortillas they were really quick and easy to prepare.

So let me show you what I did.

Ingredients for the fish: 1 lb filet’s of white fish (cod, halibut, tilapia, orange roughy), Fajita seasoning (salt free), salt, 8 warm corn tortillas (wrap in towel and microwave)

Garnish: shredded cabbage, cilantro sprigs, optional, Mexican Muenster, Chihuahua, Cotija or Jack cheese, shredded,  pico de gallo, avocado

Fish. Use any white fish, today I choose Cod, but halibut, tilapia, or orange roughy would all be great.

Cut into 4 equal pieces and sprinkle each side with Fajita seasoning (salt free) I like to use salt free that way you have more control on the amounts of salts your using.  Then sprinkle with salt.

Next in a large skillet melt 1 tablespoon of butter and add your fish fillets

Then cook over medium high heat for about 3-4 minutes on each side.

Set the fish aside and sneak a piece of it’s yummy flaky goodness.

Ingredients for the Lemon Butter Sauce: 1 tablespoon Olive Oil, 1/2 onion, diced, 1/2 cup white wine, 2 tablespoons butter, 1 tablespoon cilantro, chopped, 1/2 of lemon juice

In the same skillet that you cooked the fish in add a drizzle of olive oil and half of one chopped onion cook over medium heat until the onions soften

mean while chop the cilantro

once the onions have a good color to them add the wine

be sure to scrap off all the bits on the bottom that were the flavors from the fish are

cook until the wine is really bubbling and reduces by half

Then over a large measuring cup or bowl, strain the onions (discard) from the wine sauce

then whisk in the butter, till melted

add cilantro

and half of a lemon juice and a dash of salt

and set aside till your ready to serve

When your ready to serve; add fish on top of your corn tortilla

then drizzle on top some of the lemon butter sauce

shredded cabbage

and pico de gallo

go ahead and serve with beans and rice and Nopalitos

Never heard of Nopalitos?  They are cactus and a classic Mexican cuisine.  We just love them.

The lemon butter and fish with the crispy cabbage and nutty tortillas is a flavor combo you just have to experience.

and don’t forget the Margarita’s!

Also be sure to check out my new printable recipe feature!  All my recipes will have this feature soon, I am working on it.

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Fish Tacos with lemon butter sauce

1 lb filets of white fish (cod, halibut, tilapia, orange roughy)
Fajita seasoning (salt free)

8 warm corn tortillas (wrap in towel and microwave)

Heat a non-stick skillet with a small amount of oil. Dry the fish fillets then sprinkle with lemon pepper and pan fry about 3 minutes per side. Set aside and keep warm.

Meanwhile, prepare the lemon butter sauce.

Lemon Butter Sauce

1 tablespoon Olive Oil
1/2 onion, diced
1/2 cup white wine
2 tablespoons butter
1 tablespoon cilantro, chopped
1/2 of lemon juice

In a sauce pan, heat 1 tablespoon of Olive Oil over medium heat.

Sauté onion until softened and beginning to color, about 1 1/2 minutes

Add wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup — about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a coffee mug or measuring cup, through a small strainer to strain out the onion, and discard.

Whisk in butter and cilantro — and a squeeze of half a lemon.

Set aside and keep warm until the fish is done.

Garnish
shredded cabbage (use a mixture of purple and green)
cilantro sprigs, optional
Mexican Muenster, Chihuahua, Cotija or Jack cheese, shredded
salsa fresca or pico de gallo

To serve, fold tortilla in half and layer with fish, lemon butter sauce,  cheese, cabbage and pico de gallo.
Makes about 4 servings.

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