Print This Post Print This Post

Crispy Fish Tacos with Creamy Chipotle Sauce

FishTacoswithChipotle 430

Half virtuous–half decadent. That is the genius of the fish taco. The virtuous part is the lightness of the fish, the fresh crunch of the cabbage, the tang of cilantro and lime. The decadence is in the cool and creamy sauce spiced with chipotle and lime, the velvety avocado and the comfortingly warmed corn tortillas. I’ve seen many a friend order the fish taco when “a little more than a salad” or “a little less than a burger” was the gustatory goal. It inspired me to adapt a recipe like this for home lunches or dinner—and this one is my favorite so far. These fit the formula—crisp, creamy, cool, and tangy.

Crispy Fish Tacos with Creamy Chipotle Sauce

Serves 4

Ingredients for the Sauce:

2 chipotle peppers in adobo sauce, finely chopped
½ cup mayonnaise
½ cup sour cream
1 teaspoon lime juice
½ teaspoon kosher salt
½ teaspoon ground black pepper

Ingredients for the Fish:

FishTacoswithChipotle-7

¼ cup all-purpose flour
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 tilapia filets, cut into strips
1 cup buttermilk
Vegetable or olive oil for frying

Ingredients for serving the tacos:

16 corn tortillas, warmed
Shredded cabbage
Avocado slices
Cilantro leaves
Lime wedges

FishTacoswithChipotle-2

To make the sauce, stir together all of the ingredients into a serving bowl and set aside.

To prepare the fish: combine the flour and the seven seasonings in a shallow dish or pie pan. Dip the tilapia strips into the buttermilk and then dredge in the seasoned flour and set on a baking sheet until ready to cook.

Just before serving, heat the oil in a skillet and fry the fish strips turning as they brown. Remove them to a paper towel-lined plate.

Assemble the tacos: in each warmed corn tortilla, place a few fish strips, a forkful of cabbage, an avocado slice, a drizzle of the sauce and top with cilantro leaves. Serve with wedges of lime on the side.

Print This Post Print This Post

Indian Spiced Sliders with Curried Mayonnaise

IndianSpicedSliders 430-5

Ginger, cumin, garlic, and cilantro are separately four of my favorite flavorings, but together become a taste that I crave. So this Memorial Day weekend, …Continue reading: Indian Spiced Sliders with Curried Mayonnaise

Print This Post Print This Post

Pasta Primavera

2014-05-15PastaPrimavera430-3

This now-classic pasta dish is not originally Italian, but was reputedly invented at Le Cirque restaurant in New York in the early 70s by a restaurateur named Sirio Maccioni. …Continue reading: Pasta Primavera

Print This Post Print This Post

Dolly’s Recipes, from My Mother’s Day

430DSC0018

My mother left this earth almost nine years ago and I miss her everyday. She had an interesting life starting as “doll baby” born on a Texas farm.

…Continue reading: Dolly’s Recipes, from My Mother’s Day

Print This Post Print This Post

Bacon, Cheddar and Chive Mini-Muffins

430Bacon Cheddar Muffing-4

Try these for breakfast with a bowl of fruit, as an afternoon snack with a tall, cool iced tea, instead of cornbread with a cup of chili or …Continue reading: Bacon, Cheddar and Chive Mini-Muffins

Print This Post Print This Post

Classic Coconut Macaroons

430Macaroons-1-2

Not to be confused with their elegant and delicate French cousin, the macaron, this is a satisfying mound of a cookie that I seem to crave just a couple of times a year, …Continue reading: Classic Coconut Macaroons

Related Posts with Thumbnails