Tasty Tuesday - Chipotle Lime Fish Tacos

I'm a fan of the taco!  Fill it with taco meat, chicken, shredded beef, even shrimp on occasion and I'm good with it, but for some reason whenever I heard the word "fish" combined with taco... I shivered in imagined disgust.

Then I went to Cabo San Lucas on my honeymoon and ate at a little stand called "El Taco Loco" where my mind was changed.  Oh and I must give credit to my darling husband for forcing coercing enticing me to try them.

When I was pregnant with Elijah I craved fish taco's like crazy, so I found this recipe that has become a favorite.  I combine it with my avocado corn salsa and oh wow... HEAVEN!!

I started with making the salsa and set it aside.  Well, I meant to set it aside, but what really happened was that it was snatched by the hubby who started eating it with tortilla chips at the table while I cooked the rest of dinner.  Good thing I made a big batch!!

Next comes the chipotle lime sauce.  You'll need:  sour cream, one can of chipolte peppers in adoba sauce, cumin, chili powder, 1 lime.

Add 1 cup of sour cream to a small bowl.

Next add a heaping spoon of the adoba sauce from the chipotle pepper can.  I don't actually use the peppers at all - and this sauce packs a MIGHTY punch, so start with one spoon and work your way up.  Even Dave who really likes heat didn't have me add much more than this!

Mix your sour cream and adoba sauce together and add the zest of one lime (approx 2 teaspoons) and the juice of the lime too.

Add one teaspoon of ground cumin.

And one teaspoon of chili powder.  Mix it all together and set aside.

Now for the fish.  I use tilapia - it's a great versatile mild white fish, and I highly recommend white fish for fish tacos.  This was 3 fillets worth.

I chopped mine in bite size pieces and rolled it in some fish fry, but you could simply season with some taco seasoning, do a panko breading or whatever floats your boat.

I heated a couple of tablespoons of olive oil in a skillet and fried the fish up really quick.  Tilapia cooks very quickly so it was probably less than 3 minutes per side.

Then the fun part... add your fish, spoon on some the chipotle sauce, add your salsa and EAT UP!!

Enjoy!  We sure did!!

CHIPOTLE LIME FISH TACOS:

Chipotle Lime Sauce:

8oz sour cream

1-2 tablespoons of adoba sauce from a can of chipotle peppers.

zest & juice of one lime

1 teaspoon of ground cumin

1 teaspoon of chili powder

Mix all ingredients together in a small bowl and set aside.  

Recommendation:  Start with 1 tablespoon of adoba sauce and increase to your preferred heat level.

Fish:

3-4 Tilapia fillets (or similar white fish)

Fish fry or seasoning for fish.

2 tablespoons of extra virgin olive oil

Corn or flour tortillas

Chop your fillets into bite sized pieces.  Roll them in fish fry, season with taco seasoning or panko bread crumbs.  Heat oil in a skillet and cook fish through.

Serve immediately on corn or flour tortillas.  Smother with chipotle sauce and avocado corn salsa or shredded cabbage, lettuce - whatever your heart desires!!