DH makes fish tacos all of the time. He does fish typically have tuna or magi, ground cumin, broccoli carrot slaw, very finally chopped cilantro, little lime zest, then tops it with crema that he has shaved some jalapeño into.

Anonymous wrote:Dial Uber eats

Eew. Can't imagine anything worse than luke warm steamed in the bag fish tacos. Uck.

cheat and add some green goddess dressing (or cilantro dressing from Trader Joes).

I agree the addition of some kind of fruit makes a big difference. We usually do make your own with choice of lime crema, shredded cabbage, cilantro, avocado, farmer cheese, and a salsa we make with grilled pineapple, and red and green pepper also charred on the grill.

Fish taco sauce: equal parts mayo and sour cream, chopped capers, lime juice, chili powder, cumin, cayenne. Adds a little kick.

Lime crema!

Make like crema- sour cream with lime zest and juice, a little
Salt, and fresh garlic if you like. So good

Lime, cilantro, and some pickled red onion

Trade Joes chili like seasoning on jicama strips

Pickled onions

The Budget Bytes recipe posted is a good one, that our go to.

This one also incorporates as peach salsa, which is very good right now with fresh peaches:
https://pinchofyum.com/easy-chili-lime-fish-tacos

Dial Uber eats

Add some chipotle powder, garlic powder, and salt to the fish (you're battering with cornmeal, or just pan frying?).

No sour cream. Instead, chipotle mayo (mayo + the sauce the the chipotle in adobo can + lime juice).

Toss the THINLY sliced cabbage with lime juice, salt, a little rice vinegar and sugar, and add jalapeño and cilantro.

With all the spices above you should be able to just add avocado slices.

BONUS: if you have extra chipotle mayo and cabbage leftover, you can have rice bowls another night. Top with black beans, cheese, chicken, avocado etc...

spice rub for the fish
avocado, sour cream, cilantro, lime juice, salt and pepper in the food processor, smear on the tortilla
cabbage, cilantro, lime juice, salt and pepper to top the fish
quick pickle shallots and habenero beforehand (vinegar, water, sugar, salt, boil for a while but make sure they don't disintegrate) to top
correctly steamed flour tortillas
RED CHOLULA

you're welcome, my friend.

Look up the Natasha’s Kitchen Best Fish Taco recipe. It’s amazing. There’s a spice rub for the fish and a really good sauce.

You are missing sweet, spice, and acid:

Sweet- pineapples, mangoes, peaches
Spice - sliced jalapeños or other peppers or add chili/chipotle powder to the fish when cooking
Acid - lime juice or vinegar

The easiest way to add all three is to make a fresh pico with tomatoes and a selection of the options above.