White Fish Tacos Recipe
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Category: |
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Ingredients: |
Ingredients: Chipotle Crema:
1 cup full fat sour cream
2 tablespoons half and half cream
2 teaspoons adobo sauce (the sauce from the canned chipotle peppers). Freeze the chipotle peppers for another use)
Mango Avocado Salsa
2 small ripe mangos
2 tablespoons Cilantro or to taste.
2 tablespoons jalapeno peppers, seeded and finely diced
1 small red onion- diced finely
2 medium avocados diced
3/4 teaspoon salt of to taste.
Freshly squeezed lime or lemon to taste.
Tacos
12 small corn tortillas
1 tablespoon olive oil
1 1/2 pounds firm white grilling fish cut into 1X3 inch strips
1 teaspoon chili salt (or make your own by combining 1/2 teaspoon each of cumin, onion salt and paprika
2 cups red cabbage, very thinly shaved.
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Directions: |
Directions:Whisk together crema ingredients and set aside.
Combine salsa ingredients and set aside. Adjust to your taste.
Wrap the tortillas in tin foil and place in the oven for 15 minutes.
Sprinkle fish pieces with chili salt.
Heat the oil in heavy bottom pan until almost smoking
Divide the fish into two batches and sear in the hot pans until just done. About 2-3 minutes.
Lay two warm tortillas on each person's plate. Spread a thin layer of red cabbage on each tortilla, followed by the seared fish, salsa and a dollop of the crema. Serve immediately |
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