Fish Tacos with Creamy Chipotle Sauce

Fish tacos!  (Sigh)  I cannot find the words to express how much I love Fish Tacos.

It was love at first bite, one summer in Ensenada, many years ago.

The fish wasn't coated with a heavy batter.  It had a light, crispy coating.  And the salsa, wasn't a salsa at all.  It was a simple mixture of Mexican crema and canned chipotle peppers.   There was also a delicious Pico de Gallo in the colors of the Mexican flag, that offered a cool texture and even more flavor to the tacos.

Whenever I make these tacos, I am reminded of that summer vacation.  (Sigh!) 

Pico de Gallo

Ingredients:

• 2 medium tomatoes, chopped
• 1/2 cup chopped onion
• 2 tablespoons chopped cilantro
• 1 to 2 serrano chilies, chopped

Directions:

Place all of the ingredients in a small bowl.

 

Mix until well combined.  Set aside or refrigerate until ready to use.

 

Crema de Chipotle

Ingredients:

• 1 cup Mexican crema or sour cream
• 2 chipotles in adobo sauce

Directions:

Place sour cream and chipotles in a blender cup.

 

Puree until smooth.  Pour into a small serving bowl and set aside or refrigerate until ready to use.

 

Tacos de Pescado

(Fish Tacos) 

Ingredients:

• 1/2 cup milk
• 1 cup flour
• 4 tilapia steaks, cut in strips
• Corn Tortillas
• Shredded Lettuce or Cabbage
• Lime wedges
• Pico de Gallo
• Crema de Chipotle

Directions:

Pour milk into a small bowl; season with salt and pepper.  Set aside.

  

Place flour on  a plate; season with salt and pepper.  Mix well.  Set aside.

  

Season tilapia strips with salt and pepper.

  

Dip tilapia strips in milk.

  

Coat tilapia strips with flour.

  

Brown tilapia in a skillet with 2 tablespoons of vegetable oil.

  

Cook until golden brown on both sides.

  

To serve, place 1 to 2 strips of tilapia in center of a warm corn tortilla.  Squeeze lime juice over tilapia.

 

Garnish with shredded lettuce, Pico de Gallo and Crema de Chipotle.  Enjoy!!!

 

 With Love,