Tiliapia Fish Tacos with Pico de Gallo and chipotle Sour Cream

Summer weather means its time to pull out the recipes that don’t require much use of the oven or stove. Especially here in Washington where very few people have air conditioning. One of my favorite of these recipes is fish tacos. Believe it or not, you can really screw these up. I’ve done it several times while perfecting this recipe. Deviations are completely acceptable, but after several tries with different tortillas, various fish marinades, and a plethora of sauces, this is what I’ve come up with for my standard.

Marinade

1/2 lb tilapia

A dash of salt

1/2 tsp cumin

1 tsp chili powder

1/4 tsp cayenne pepper

Juice of 2 limes

A generous splash of White wine vinegar

Corn tortillas (for later)

Generously sprinkle the salt over your fish. Throw in the cumin, vinegar, lime chili powder and cayenne pepper, and let it sit for a half hour to an hour. While that is sitting make your pico, slaw, and chipotle sauce. One the time is up toss your fish into a pan on high with a touch of olive oil and fry it until its edges are just getting crispy. While that’s frying up you can start cooking your corn tortillas.

For the Pico

2 tomatoes

1 purple onion

4 cloves of garlic

1 jalapeno, seeds removed

1/2 cup chopped cilantro

The juice and zest of 1 lime

salt and pepper to taste

Mince up the the ingredients, and toss them into a bowl. Squeeze in your lime juice and throw in your zest. Add the salt and pepper. And give it a quick stir.

chipotle Cream sauce

2 tbs of chipotle peppers in adobo sauce

1 8oz container of sour cream

Juice of one lime

1/2 tsp garlic salt to taste

I’m certain there is a way to make this sauce from scratch or just buy the sauce only, but because I’m in the dark for both of those things, I just take 2 tbs of the sauce out of the can and toss it in my sour cream, with the lime juice and salt. Then I give it a quick stir until everything is well combined.

Slaw

1 small bag of shredded cabbage

1 tbs white wine vinegar

the juice of more lime

and salt

Add the white wine, lime juice, and salt to your shredded cabbage. Swirl it around a bit. Fin.

Combine all of these wonderful concoctions together on a tortilla shell and enjoy. It looks like a lot, but it really only takes about 5 minutes past the the marinade time. The fish cooks up in a flash, and they are always a hit. Enjoy!

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2 Comments

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2 responses to “Tiliapia Fish Tacos with Pico de Gallo and chipotle Sour Cream

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