Simple Fish Tacos with Cilantro Crema

Recipe by Jessica Keener

Here is a ridiculously easy recipe that tastes amazing and is sure to impress the taste buds and dinner guests.

Ingredients

• Favorite boxed Mexican style rice

• Canned corn

• Chili powder

• 1 Bunch cilantro, chopped

• 2 cups Mexican crema

• 6 Cloves garlic, chopped

• 1 White onion, chopped

• 1 Tbsp sea salt (learn to make your own sea salt here)

• Juice of 3 limes

• 1 Spicy pepper, thin sliced

• Fillets from rockfish

• 4 Tbsp butter

• Flour Tortillas

Read the exciting story of how this fish was caught, here.

Method

Preheat your oven to 375F.

In a skillet, melt butter over medium heat then add onion (reserve a Tbsp of onion for garnish) and garlic and occasionally stir until onion is translucent but not browned.

Add the sautéed onion and garlic (with melted butter) into a blender. Add cilantro (reserving a couple leaves for garnish), crema, salt, and lime juice to a blender and process fully.

In a rectangular baking dish, lightly coat with oil then spoon some of the cilantro crema over the bottom of the dish. Place the fish fillets about 1” apart in dish and completely cover with the rest of the crema from the blender. Place in oven, uncovered, for 20-25 minutes or until fish easily flakes with a fork.

While fish is baking, start your rice and cook per the directions on the box.

Brown the tortillas in a dry skillet or fry them with a high heat vegetable oil and set aside.

Sprinkle the corn with chili powder.

Plate those tacos up and enjoy!