Fish Tacos with Jalapeño Lime Sour Cream Sauce
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Fish Tacos with Jalapeño Lime Sour Cream Sauce
Aawwww... that's all I can say when we pull up to this beach! I just can't help myself... I always have to pull out the camera and snap a few pictures.
Guests are always surprised to see me snapping away knowing I've been here a gazillion times. But... really... how can you resist that turquoise water and powdery white sand? And to think, I get to enjoy this view a lot even if it's just outside my galley window while cooking away. Valley Trunk Bay has just got to be one of the prettiest beaches in the BVI's!
It's past Spring Bay and Little Trunk Bay towards Spanish Town and the Virgin Gorda Yacht Harbor. The beauty of a catamaran is we can literally anchor right off the beach. A few years ago we would be the only boat here. I'm afraid people have caught on now and we often have one or two other boats anchored around us. When Hubby and I are by ourselves we love to treat ourselves to dinner at Coco Maya. It's a short dinghy ride around the corner towards Spanish Town and is most definitely one of our favorite restaurants on Virgin Gorda.
With guests on board we like to get here mid morning and dinghy them down to The Baths. They don't allow you to pull your dinghy onto the beach so people have to be prepared for a short swim ashore. It's all part of the "experience". We recommend they hike through the rocks to Devil's Bay, spend a little time there then hike to the Top of the Baths.
The Baths are probably one of the more popular destinations in the British Virgin Islands. The huge granite boulders which form sheltered sea pools on the white sand beach's are just spectacular. The protected area also includes Devil's Bay, which can be reached from The Baths by a series of ladders and ropes scaling the boulders. The pictures really don't do it justice. There is really nowhere else like it in the world that I know of. It's just one of those places you have to check out for yourself.
This is the view from The Top of the Baths looking out to Tortola.
After a lovely morning at The Baths, hanging out on the beach and snorkeling at Valley Trunk Bay, a tasty, fresh lunch is definitely in order. How can you go wrong with Fish Tacos? This is so simple. Sometimes the simplest recipes are the best. The key is starting with good fresh fish and produce.
Hubby says these are the best tacos he's ever had and he's had a lot of tacos in his day. He loves my "secret sauce", which I guess won't be so secret now and really it's sooo simple. The fresh Pico de Gallo Salsa makes this dish as well. I posted that recipe about five months ago. You can find it on my Recipe's page. I didn't happen to have a ripe Avocado this time but that would be a great addition.
I often use Swordfish for these Tacos but any white Fish like Mahi Mahi, Red Snapper or even Shrimp works well, as long as it's fresh. I've grilled the Fish but quite honestly I think pan frying it is just as good if not better. On the stovetop it's easier to control the heat so you don't overcook the Fish. I like to sprinkle a little Cajun Seasoning on the Fish while it's cooking but just Salt and Pepper is fine too. I have a Cajun Seasoning recipe on my Recipe's page with my Cajun Spiced Cornish Game Hen meal but you can buy a good pre-mixed one as well. If you choose to buy one, I really like "Slap Ya Mama".
I've plated these tacos for guests but also have put all the ingredients out on a platter and let them make their own. Kids definitely love to build their own Tacos.
You don't have to be at The Bath's to enjoy these Tacos. They are great for lunch or dinner and wherever you may be!
Fish Tacos with Jalapeño Lime Sour Cream Sauce
Recipe Type: Entree
Author: Sherri
Serves: 4
Ingredients
- 1 lb boneless, skinless Swordfish, Mahi Mahi or Red Snapper
- 2 T Extra Virgin Olive Oil
- Coarse Sea Salt and freshly Ground Pepper
- Cajun Spice to taste, optional
- 1/4 C Sour Cream
- 1 Lime, half finely zested and juiced, half cut into wedges
- Hot Sauce, such as Tabasco
- 1/2 Jalapeño Pepper, minced
- 1/4 small Red Onion, minced
- Salt and Pepper, to taste
- 12 Corn Tortillas
- 1/2 small head Red Cabbage, thinly sliced
- 1 C fresh Cilantro
Instructions
- Wash and dry Fish thoroughly.
- Cut Fish into bite size pieces and season with Salt and Pepper or Cajun Seasoning.
- Heat pan on stovetop and cook just until fish is browned on top and opaque throughout.
- Meanwhile, in a small bowl, combine Sour Cream, Lime Zest and Juice, Jalapeño, Red Onion, Hot Sauce and Salt and Pepper.
- Toast Corn Tortillas over a kitchen burner using tongs or wrap in foil and heat in the oven for a few minutes.
- Divide Fish evenly among Tortillas and top with Red Cabbage, Cilantro, Sour Cream Jalapeño Sauce and Pico de Gallo Salsa. Serve with Lime wedges and Avocado if you like.
- Optional: Toss Red Cabbage with a little Extra Virgin Olive Oil, Lime Juice and Salt before adding to Tacos.
