Baja Fish Tacos

I adore fish tacos. Fried or grilled, doesn't matter to me. I do get picky with the sauce though. I need it to have a good kick and I am generally prefer something with a sour cream base. I don't like plain sour cream on tacos, but mix it with lime and chipotle...winner.  Any mild white fish works great with this taco, I used red snapper since I can get it for under two bucks a pound.  Even Miss F liked the fish, though she had hers separate from the taco.  I have a giant bag of limes from Costco from making Key Lime Pie, this was a great way to use a couple up.  Miss F loves to squeeze the lime...even over her beans!

Baja Fish Tacos with Chipotle Crema
adapted from My Life as a Mrs

For the Chipotle Crema:
½ cup half and half
¼ cup sour cream
1 whole chipotle pepper in adobo sauce, minced
½ lime, juiced
pinch of salt

For the Baja Fish Tacos:
1 tablespoon butter
1 tablespoon olive oil
1 pound mild fish, I like red snapper
1 tablespoon Tony Chacheres
6-8 small corn or flour tortillas
1 cup shredded cabbage (I used a cole slaw bag, so it had some carrots as well)
1-2 limes, cut into wedges

For the Chipotle Crema:
Whisk together the half and half, sour cream, chipotle and lime juice. Salt to taste. Set aside.

For the Baja Fish Tacos:
Add butter and oil to a large non-stick skillet and heat over medium-medium high heat. Season the fish on both sides with the Tony Chacheres. Sauté the fish 2 to 4 minutes a side until cooked through.

Take a tortilla and add a small amount of the cabbage, squeeze a little lime over it (this helps flavor it a bit), then add the fish pieces. Top with a drizzle of chipotle crema and a squeeze of lime juice.

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