Spicy Fish Tacos with Creamy Chilli and Cilantro Sauce

Adapted from Cookin' Canuck

1 1/2 tsp chilli powder
1 1/2 tsp ground cumin
1/2 tsp salt
10 oz firm white fish (1 used 2 5 oz fillets of Basa cut into 3 pieces each)
1 tbsp canola oil

Note: This makes a lot of sauce.  I suggest cutting it in half or making double the amount of fish.

1/3 cup light mayonnaise
1/2 cup light sour cream
2 tbsp 1% milk
1 can diced green chillies
2 tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp salt
1/4 cup chopped fresh cilantro

diced tomatoes
sliced green onions
Simple Guacamole


Wash the fish and place on some paper towel to absorb the water.  Meanwhile make the sauce (instructions below)

Mix chilli powder, cumin and salt in a small bowl.

Pat the fish fillets with a paper towel to absorb more of the water.  Rub both sides of the fish with the rub mixture and set aside on a plate.

Heat the oil in a non-stick skillet over med-high heat.  Add the fish and cook until just opaque.  Remove fish from the skillet and let sit for a couple of minutes.  Using 2 forks or your hands break into large chunks.

Warm tortillas in a dry skillet flipping over after one side has slightly browned.  Wrap in a dishcloth to keep warm.

On one tortilla place fish, sauce and desired toppings, wrap and enjoy!


In a chopper or food processor, puree mayonnaise, sour cream, milk, diced chillies, lime juice, cumin, cilantro and salt until smooth.