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Freshwater Fish Tacos with Cilantro Cream

Freshwater Fish Tacos with Cilantro Cream

Freshwater Fish Tacos | Teaspoonofspice.com

I’ve been wanting to make these Fish Tacos with Tomatillo Sauce Sauce since I first saw them in the May “tasty taco” issue of Cooking Light magazine.

But I must admit, even dietitians like me get confused about how to pick the “right” fish for my family’s table. There are good sustainable lists a good pocket guide and even apps. But when faced with very limited time in the supermarket, I’m never sure whether to maneuver my four young kids to the fresh fish counter or the frozen fish case and then try to keep them busy while I read labels. So I’ll admit, our fish consumption often consists simply of the grab-and-go options from the canned food aisle: tuna and sardines. (Yes, my kids like sardines – they can’t tell a difference between them and tuna when I thoroughly mash the sardines!)

Freshwater Fish Tacos | Teaspoonofspice.com

So the other day, when my kids brought home dinner from a pond on a friend’s land, I knew exactly how we would fix the Blue Gill: Freshwater Fish Tacos. I followed this Cooking Light recipe with these minor alterations:

  • Substituted 12 Blue Gill (they are small!) for tilapia (you could use trout, bass or pretty much any freshwater fish)
  • Cut the mayonnaise in the Cilantro Cream to only 1 tablespoon (that’s all that was left in the bottom of the bottle!)
  • Added roasted corn and red bell pepper for color and nutrition
  • Used green instead of red cabbage
  • And suspecting the sauce would be delicious, I threw an extra tomatillo and a 4th garlic clove into the oven to roast

Freshwater Fish Tacos | Teaspoonofspice.com

The fish was great – but don’t tell my young fishermen that it was my version of the Cilantro Cream Sauce that stole the show: Sweet from the roasted, caramelized tomatillos and garlic, spicy thanks to the roasted jalapeno, and herb-aliciously earthy from the cilantro. Not sure I’ll ever make tacos again at my house without this sauce!

What do you make with freshwater fish? How do you choose the “right” fish? We’d really like to know!

Angie@Angie's Recipes

Monday 29th of July 2013

Great fish tacos! The cilantro cream looks really great.

Ashley @ The Fresh Beet

Thursday 25th of July 2013

I knew those were Blue Gill when I first saw the picture! My Dad catches Blue Gills at his lake house in Michigan, and they are just perfect for fish tacos. Perfect size. And no better way to teach your little ones about sustainable eating!

Serena

Friday 26th of July 2013

Thanks Ashley! We're headed to Lake Michigan next week! Can't wait! Thanks for the kind comments! I know, I love being able to have the kids catch dinner!

Liz

Thursday 25th of July 2013

How lucky to have freshly caught fish! We spent the week in northern Wisconsin with only one catch worth cooking :/ But it's worth buying some seafood to make your yummy tacos...the cilantro cream sounds amazing!

Serena

Friday 26th of July 2013

Thanks Liz! Would love to know what you cooked with your catch!

Feast on the Cheap

Thursday 25th of July 2013

These look so delicious and I love that you were lucky enough to score fresh fish from a friend! I always get so confused as to which type of fish are safe, so I often end up buying frozen wild sockeye, but it kinda limits the recipes since salmon is such a strong flavor.

Serena

Friday 26th of July 2013

Thanks so much for the fish-buying tip! Very helpful! I'll bet salmon would still be good in tacos...maybe even an excuse to punch up the spiciness of the sauce/salsa

Ball Dad

Thursday 25th of July 2013

For anyone who has a fishy eye out there, the bigger fish on the string are largemouth bass. We cooked them up too, just not in the tacos. Perhaps in the future there will a post on the joy of smoking fish!

Serena

Friday 26th of July 2013

Obviously someone is a bit boastful about his new smoker! (:

Deanna

Thursday 25th of July 2013

I love when we hear from Ball Dad/Pastor Ball! Thanks for the fish facts :)

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