HI!  Hope all of you are having a great first quarter of 2017.  Yes, an entire quarter of the year is almost coming to an end! Can you believe?  It has been a great few months for me with so many new exciting projects and partnerships.  One of the partnerships that I am most excited about is the one between my Super Mamas and Northgate Markets.  My sister and I came together to create a variety of recipes featuring items you can easily find at any of their stores.  If you live in Southern California, then Northgate isn't a stranger to you.  They have been my favorite grocer for over a decade and partnering with them was a dream come true.  Stay tuned for more lent -inspired recipes and videos in the weeks to come.  Or visit our Super Mamas Blog, where we have them all in one place for you, including a custom Lent-inspired grocery list.  

In the meantime enjoy these tacos. They really are killer and perfect for any taco Tuesday.  I also highly recommend you make extra of the crema and keep it in the fridge to use it as a dip with pretty much anything you want.  


Tacos de Pescado 


Lime Crema:

  1. In a small bowl, whisk together all the crema ingredients. Set aside.


  1. In a large bowl, combine all the slaw ingredients. Set aside.


Preheat oven to 425°F.

In a small bowl, combine and whisk together the vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper.

Dip the fish into the bowl and evenly coat with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes.

Bake for 9-10 minutes until the fish is flaky when tested with a fork.

Transfer the fish into a plate and break into smaller pieces using a fork.

Heat the soft tortillas according to the directions on the package.

Divide the fish evenly onto the tortillas.

Top each taco with sliced avocados, lime cream, and ¼ cup of the slaw. 


Lime Crema:

  • ¼ cup sour cream
  • 3 tbsp. mayonnaise
  • 1 tbsp. fresh lime juice
  • zest from half a lime
  • ¼ tsp. salt


  • 2 cups cabbage, thinly chopped
  • ¼ cup cilantro, chopped
  • ½ green onion, sliced
  • 1 clove garlic, minced


  • 2 tbsps. vegetable oil
  • 1 tbsp. lime juice
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 1 tsp. ground coriander
  • ½ tsp. red pepper powder
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 1-pound of tilapia
  • 8 (6-inch) soft taco tortillas
  • 1 avocado, sliced

Posted on March 14, 2017 .