Fish Tacos with Creamy Green Chile and Cilantro Sauce

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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Yield: 8 tacos

Serving Size: 2 tacos


The sauce:
1/3 cup light mayonnaise
1/2 cup reduced-fat sour cream
2 tbsp skim milk
2 oz. diced green chiles
2 tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 cup chopped fresh cilantro
The fish:
3/4 tsp chili powder
3/4 tsp ground cumin
1/4 tsp kosher salt
4 fillets (4 oz. each) firm white fish, such as Mahi Mahi or halibut
1 tbsp canola oil
The rest:
16 corn tortillas
3 oz. Cotija or queso fresco cheese, crumbled
1/2 small green cabbage, cut into shreds
2 medium tomatoes, diced


The sauce:
In the bowl of a food processor, puree mayonnaise, sour cream, milk, diced chiles, lime juice, cumin and salt until smooth. Add cilantro and pulse until just combined.
The fish:
In a small bowl, mix chili powder, cumin and salt. Pat the fish fillets with paper towel to remove excess moisture. Rub both sides of each fish fillet with spice mixture.
Heat canola oil in a large nonstick skillet set over medium-high heat. Add fish fillets and cook on both sides until fish is just opaque. The time will vary depending on thickness of the fillets. The mahi mahi fillets I used took about 4 minutes per side.
Remove fish from skillet, let cool slightly and gently pull apart with your hands to form strips.
The rest:
Wrap tortillas in foil and warm on lowest setting of the oven. Using 2 corn tortillas for each taco, fill with fish, cheese, cabbage, tomato and desired amount of sauce. Serve.


Adapted from