lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, October 11, 2013

Baja Fish Tacos

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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