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There really aren’t words for these tacos.

Well, there are plenty of words, but you know what I mean.

They are so good they should just be eaten, enjoyed and THEN talked about. Yup, these are those tacos. The tacos that leave you saying YUM, which in my opinion all tacos should do.

I don’t know if you guys remember, but I recently had the opportunity to visit San Diego and eat my way through all the best local Mexican spots around town. It was beyond incredible.

The one thing I noticed was all the fresh fish and seafood dishes. It seemed that fresh catch was abundant everywhere, and it was so good. Coming from Colorado, I obviously don’t have access to fish that is literally right off the boat, so this was a big deal to me. I ate more fish and seafood than ever before, and loved every bite! My favorite dish was a seafood taco with a spicy green cream sauce. It was all the things any girl from a non-seafood eating family would love, buttery, creamy, spicy and ZERO fishiness!

I have to admit, fish that gives off a fishy smell and flavor is just not my thing, so I was really thrilled by the delicious flavors in these seafood tacos with lime-green chile sauce. The seafood was perfectly balanced with the spicy green cream sauce… oh my gosh – SO good.

So today I am showing you my easy version of those tacos. For my seafood, I used a mix of lobster, shrimp and scallops. If you are trying to keep the price down, an all shrimp taco would be great too! OR if you are like the rest in the people in my family and refuse to eat anything that does not breathe air, I would imagine that ground chicken or beef would be great with this cream sauce as well.

Once you’ve gotten your seafood together (or whatever you intend to use), next comes the sauce. This sauce is incredible, I cannot say it’s exactly like the sauce I had in San Diego, but honestly, I think it’s just as good…maybe even better. Creamy, spicy, buttery – the best sauce to pair with a seafood taco. You guys will love it!

There are a few special ingredients to this sauce, so let’s go over them.

One: Butter…It’s just a must. No negations. Do it.

Two: Old El Paso Green Enchilada Sauce…This sauce is one of my favorites and gives off a nice creamy texture and so much flavor. Buy a can or two for these tacos, and then get creative and use them in things like rice, enchiladas, pasta sauces…so many options!

Three: Old El Paso Chopped Green Chiles…the perfect amount of heat! Got to love um!

I also made a quick slaw with some fresh summer veggies and fruit. The slaw adds a nice crunch and an attractive snap of color too!

Oh, and one more important thing. I know in a lot of my taco recipes I often use a soft corn tortilla, but the truth is that I LOVE a crunchy shell. It’s what I ate growing up and it’s still what I prefer today. I especially love a crunchy shell with seafood and fish tacos, something about the soft fish with the crunchy shell is just so good!!

So what do you think, perfect summertime Sunday night dinner, right? I mean simple, delicious and healthy… can’t ask for much more than that!

Lets all prepare to face plant into these tacos, agreed? Cool, let’s do this!

**This post is sponsored by Old El Paso. Thanks for supporting the brand that allow me to create new content daily for Half Baked Harvest!