Wednesday, March 7, 2012

Fish Tacos

Don't let the multi-step directions scare you off. These are well worth making and add a nice variation on Mexi-Cali food. As always, dial down the jalapeno if you don't like it hot. As made, we get two generous tacos and one generous tostada from the recipe.

  • 2 T sour cream (for the crema)
  • 2 T light cream  (for the crema)
  • Hot sauce to taste  (for the crema)
  • 1/2 C thinly sliced cabbage (for the slaw) 
  • 4 or 5 scallions, thinly sliced (for the slaw) 
  • 1 red jalapeno, half finely diced and half left whole  (for the slaw and for the fish) 
  • 1 T fresh lime juice (for the slaw) 
  • 2 T sour cream  (for the slaw) 
  • 3/4 pound firm white fish like tilapia (for the fish, well duh this IS the fish)
  • A bit of flour for dredging (for the fish)
  • 1 to 2 T olive oil (for the fish)
  • Tortillas (for assembly)
  • 1/2 C finely diced fresh cilantro (for assembly)

  1. Mix the sour cream and light cream together. It should be fairly thick.
  2. Add hot sauce to taste.
  1. Mix the lime juice and sour cream together in a small bowl.
  2. In another bowl, combine the cabbage, scallions and diced jalapenos.
  3. Add the lime juice/sour cream mixture to the cabbage mixture and toss well.
  1. Heat the oil in a skillet large enough to hold all the fish in one layer.
  2. Add the half jalapeno to the oil and move it through the oil. Leave it in the pan to continue cooking.
  3. Dredge the fish in flour (or toss the flour in a plastic bag, add the fish and shake gently to coat).
  4. Sauté the fish in the skillet along with the jalapeno and cook until done.
  5. Remove from heat and put the fish in a bowl. Shred the fish with a fork or knife.
Assembly directions:
  1. Heat your tortilla.
  2. (If you want cheese, add it now)
  3. Place some diced cilantro on the fish.
  4. Top with slaw.
  5. (Add sliced avocadoes if you want)
  6. Drizzle crema over your masterpiece.
  7. Enjoy!


Ben said...

definitely going to give this a try

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