 | 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. |
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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