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Sailor Tacos with Two Chiles Creamy Sauce

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  • Prep 15 min
  • Total 35 min
  • Servings 8
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Updated Jul 16, 2017
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Creamy sauce:

  • 1 cup sour cream
  • 1 tablespoon lime juice
  • 1 cup seedless Poblano chile, chopped
  • 1 teaspoon Serrano chile, with seeds
  • 1 teaspoon salt


  • 1 teaspoon salt
  • 1 teaspoon freshly ground white pepper
  • 2 lb tilapia fillet
  • 1 tablespoon extra virgin olive oil
  • 16 flour tortillas
  • 2 cups purple cabbage, finely chopped


  • 1
    Creamy sauce: Blend all of the ingredients at medium speed on your blender for the creamy sauce, until everything is well incorporated. Salt to taste and reserve in the fridge until you are ready to serve the tacos.
  • 2
    Add salt and pepper to the fish fillets.
  • 3
    In a saucepan, put the oil at medium to high heat and fry the fish fillets. Keep them hot until is time to serve.
  • 4
    Warm the tortillas. You can use a comal if you have one, a regular sauce pan or in the microwave for about 1 1/2 minutes.
  • 5
    In the center of the tortilla place the fish. Then add a bit of purple cabbage and close it like a taco.
  • 6
    Serve immeditely and accompany with the creamy sauce of two peppers.

Expert Tips

  • tip 1
    If you prefer, you can also make them with chicken or beef, anyway the'll be very delicious.
  • tip 2
    To blend the sauce more easily, place the ingredients in the order they are mentioned, that way when you blend, it will be easier to grind all very well.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Blanca Arroyo Seafood is delicious. Proof to that are these Tacos Marineros (Sailor Tacos), that are finger-licking good. C'mon, anímate, they are super easy to make and I'm sure your family will love them.
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