Redheads Kitchen | Fish Tacos w/ Cucumber Sauce

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Calling all fish lovers…

Welcome to Redhead’s Kitchen with “Fish Tacos w/ Cucumber Sauce”.

This is my recipe I thought up quite a while ago and we really enjoyed it.

I was going to publish it this Summer, but then I remembered Lent has arrived.

There’s still 2 Friday’s left for those of you that don’t eat meat on Friday’s during Lent.

Redhead's Kitchen

 

Fish Tacos

I have to be honest.

I am not a huge fish lover.

I love shell fish, and very mild white fish, and of course breaded frozen fish.

My husband on the other hand, loves all fish so I decided to compromise with this recipe.

I used Van de Kamp’s Crispy Fish Tenders.

(This is not an advertisement, this is really just me sharing what I used.)

Of course, fresh cooked fish of any kind would also work if you have the time.

Oh look…now you know where my cucumber sauce idea began:

tacos fish

When I noticed the veggies in the taco on the box, I knew cucumbers would be a nice touch.

Then I thought about what I had in the fridge that would bring it all together to make a nice “fresh” taco,

even though we were using frozen filets.

The combination of crunchy veggies and creamy dill sauce really bring out the fish flavor,

and give you that healthy “fresh taco” vibe.

Let me know if you try them…

Redheads Kitchen | Fish Tacos w/ Cucumber Sauce

Redheads Kitchen | Fish Tacos w/ Cucumber Sauce

Ingredients

  • Van de Camp's Crispy Fish Tenders (2 per taco)
  • your favorite taco size tortillas (2 per person)
  • 3 small cucumbers, or 1 large (chopped with skin on)
  • 1/2 red bell pepper chopped
  • 1 green onion chopped
  • chopped lettuce
  • 1/2 cup light sour cream or fat free plain yogurt
  • 1 tsp. dill
  • s & p to taste
  • splash of lemon

Instructions

  • Bake fish tenders according to directions on the box. When finished put the tenders on paper towels to drain off excess fat.
  • Mean while, chop the cucumbers, red pepper, green onion and put in medium bowl.
  • Add sour cream or yogurt, dill, s & p, and mix well. Chill sauce for a couple minutes.
  • Heat tortillas on hot non greased pan for 1 minute per side.
  • Assemble the tacos with lettuce first, then 2 hot/warm fish tenders, and then a couple spoonfuls of cold dill sauce according to preference.
  • Splash on a little lemon for extra flavor.
  • Enjoy!
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    9 Responses

    1. Erin says:

      From one “red” to another…my family loves fish tacos and we are always looking for something new to try. I think yours are on the menu for this weekend! I’ll let you know how they turn out. Here in Texas we like avocado and lime on ours 😉

    2. I just had fish tacos for lunch! I LOVE them! Thanks for sharing this! Life to the full! Melissa

    3. Well… now I know what I want for dinner! One less decision to make today thanks to you!! 🙂

    4. kristin says:

      Fish taco’s are my favorite, these look so yummy!

    5. Trina says:

      this sounds REALLY good Jules. I’m going to have to try it! Thanx~

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