Fish Tacos with Tomatillo Cream Sauce

Miss F and I are loving our summer of seafood.  She is mildly obsessed with the green sauce at Pappasitos and I make a quick version of equal parts tomatillo salsa and sour cream to appease her.  I have been wanting to use it on fish tacos forever, just never got around to it.  I do miss our seafood selections in Houston, the seafood counter is much more limited here in the mountains of Colorado.  I am still a little bitter that trout is so hard to come by.  These tacos are the perfect summer meal and couldn't be any easier.

Fish Tacos with Tomatillo Cream Sauce

¼ cup sour cream
¼ cup tomatillo salsa
pinch of salt

For the Baja Fish Tacos:
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 pound mild fish, I used cod, but would prefer red snapper
½ teaspoon salt
8 small corn or flour tortillas
1 cup shredded cabbage (I used a cole slaw bag, so it had some carrots as well)
1 avocado, peeled, seeded and diced
1-2 limes, cut into wedges

Whisk together the sour cream, salsa and salt. Set aside.

Add butter and oil to a large non-stick skillet and heat over medium-high heat. Add the garlic to the pan for 30 seconds. Season the fish on both sides with the salt. 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 and top with the avocado. Top with a drizzle of tomatillo cream and a squeeze of lime juice.

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Crispy Shrimp Tacos

Whenever C is out for the evening, Miss F and I are usually going to enjoy some sort of seafood dish. Last time she requested shrimp tacos, but the crispy kind. I don't think I have ever made crispy shrimp tacos and I am fairly certain she has never had them out, so I am not sure where she got the idea, but it was a great one. Especially when we topped them with her favorite "green sauce" aka sour cream, tomatillo salsa and lime juice.  She ate her without the cabbage and avocado, but she did add some black beans to her tacos.

Crispy Shrimp Tacos

2 tablespoons flour
1 teaspoon chipotle chili powder
¼ teaspoon salt
1 pound peeled and deveined shrimp, tails removed
2 tablespoons butter
2 tablespoons vegetable oil

½ cup sour cream
½ cup tomatillo salsa
Juice from one lime

1 ripe avocado, peeled and sliced
1 cup shredded purple cabbage
8 flour tortillas, warmed

Whisk together the flour, chile powder,and salt together in a small bowl. Add it to a resealable plastic bag. Add the shrimp to the bag, toss well to make sure they are evenly coated. Heat the butter and oil over medium heat in a large skillet. Cook the shrimp for 4 to 5 minutes, turning halfway through, until cooked through.

In a small bowl, whisk together the sour cream, salsa and lime juice. Salt to taste. Serve the shrimp in flour tortillas with sour cream tomatillo sauce, avocado and cabbage.

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Pulled Pork Tacos with Sweet Chili Slaw

I am obsessed with sweet chili sauce. One of my favorite places for happy hour sushi serves it with fried calamari, it is perfection. I also love dipping crab Rangoon into it. When I saw this recipe on Pinterest, I knew I wanted to try it. It was amazing. C said the pork smell was "too pungent" through out the day, having him back home has sure been an adjustment! Who doesn't like the smell of meat braising in the crockpot?  C and I had ours on corn tortillas, while Miss F opted to load hers up with black beans on a flour tortilla.  The slaw was perfection.  Thanks to How Sweet It Is for the amazing recipe inspiration!

Pulled Pork Tacos with Sweet Chili Slaw

1 teaspoon cumin
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
1 onion, peeled and chopped
1 pork shoulder roast
½ cup salsa verde
1 cup of beer

2 cups sliced green cabbage
1 carrot, peeled and shredded
3 tablespoons sweet chili sauce
1 lime, juiced
flour or corn tortillas, for serving

1 avocado, chopped
1 lime, juiced
3 tablespoons sour cream

Combine cumin, garlic powder, salt and pepper together in a small bowl and mix until combined. Spray the inside of the crockpot with cooking spray and layer the onions over the bottom. Add pork to the crockpot and cover with the seasoning mixture. Pour the salsa and beer over the roast, then cook on low for 10 to 12 hours. Shred the pork with two forks and return to the crockpot for 20 minutes more.

Add the cabbage and carrot to a large bowl. Toss it with the sweet chili sauce and the lime juice, adding in a pinch of salt. Set aside.

Add the avocado, lime juice and sour cream to a food processor. Blend until pureed and creamy.

Assemble the tacos, first add a heaping fork full of pork to each tortilla. Top with the slaw and avocado cream, serve.

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