I ate all of these fish tacos by myself. Like…no breaks, all at once. The fact that they are shortcut tacos, made them easier to make and eat. Shortcut fish tacos means that we didn’t mess around with frying fish. That’s too much work on a Thursday afternoon/any afternoon/any time of day or night.
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These tacos are filled with crispy fish, topped with jalapeno corn salsa, and drizzled with spicy poblano sauce. I squeezed a little extra lime on there and a few thinly sliced red onions, that was a personal choice. Also, the best choice.
How To Make Shortcut Fish Tacos
Start with the short cut, frozen fried fish fillets. Don’t judge me; we all need a shortcut sometimes. I need a shortcut sometimes too. If you want fish tacos for lunch, this is the short-cut-iest way to get them.
While that’s working in the oven, get the jalapeno corn salsa started. This gives you a nice bright, slightly sweet crunch, that balances out the fish perfectly. Easy to make, you will just combine corn, diced jalapeno, lime juice + zest, olive oil, and salt.
You can use flour or corn tortillas, corn tortillas are my favorite. Either way, you will need to toast them in a dry pan (no oil). I used a lodge cast iron skillet and just gave it a minute on each side. If you are using corn tortillas, don’t skip this step.
How To Make Spicy Poblano Sauce
The sauce is the most important to me, in any recipe; give me all the sauce. This spicy poblano sauce is my new jam, and the Magic Bullet is my go-to sauce making machine. Easy to whip up, easy to clean up, easy to store extra sauce in the refrigerator. You can use a food processor, immersion blender, or you can pummel by hand…whatever gets you to the sauce.
However you are going to do it (Magic Bullet recommended), you will throw together a roasted poblano (put it in with the fish), garlic, oil, salt, lime juice, mayo, light coconut milk, and a little sour cream. Less than one minute = amazing sauce.
It’s so bright and flavorful you’ll use the left over sauce on pretty much everything for the next two days. Eggs, fries, crackers, croutons.
Missing: All the yummy Queso Fresco I planned to sprinkle all over these fish tacos. I guess I got too excited and just ate them all without remembering. Put the Queso Fresco on, don’t forget, okay.Print
Crispy fish inside soft corn or flour tortillas filled with jalapeno corn salsa and spicy roasted poblano sauce.
3 frozen fish fillets
4 corn tortillas
FOR THE SALSA:
1 cup corn kernels
2 jalapenos, diced
juice + zest of 1/2 lime
1 tsp olive oil
1/2 tsp salt
FOR THE SAUCE:
1 poblano pepper
2 cloves garlic, sliced
1/2 lime juice + zest
1/2 tsp salt
2 Tbsp sour cream (I used light)
2 Tbsp mayonnaise (I used light)
1/4 cup coconut milk (I used light)
Thinly sliced red onions
Preheat the oven to 500°
In a bowl, combine all ingredients for the salsa: corn, jalapeno, lime, olive oil, salt
Place fish and poblano pepper on a baking sheet in the oven for 10 minutes
Remove the poblano and continue cooking fish if needed
In a dry skillet (I use Lodge cast iron) toast tortillas over medium high heat, one at a time flipping after one minute or less on each side
Assemble Tacos: Sauce on the bottom, fish*, salsa, more sauce, queso fresco
I cut each fillet into 4 pieces and then divided them equally onto each tortilla.
- Category: Lunch
- Method: Bake
- Cuisine: Mexican
Keywords: fish tacos, mexican fish tacos, easy fish tacos, lunch tacos, soft tacos, corn tortilla tacos, poblano peppers, poblano sauce, poblano taco sauce, green sauce