Recently my friend Irene made some awesome fish tacos for us for lunch. She found the recipe on a food blog that we both frequent, Foodie Lawyer. The fish tacos were awesome, they tasted very fresh and light. The Foodie Lawyer blog does a great job of going through the recipe step-by-step in their post, here.
– 2-3 tilapia filets (or similar white fish)
– 1 small to medium onion
– 1 tablespoon vegetable oil
– 1 teaspoon of cumin
– 1 teaspoon of chili powder
– salt & pepper
– cole slaw (or chopped cabbage), seasoned with 1 teaspoon red wine vinegar and salt & pepper
– 1 chopped chipotle chile in adobo sauce, mixed with 2-3 tablespoons sour cream
– pico de gallo
1. Chop the onion into 1 inch pieces. Heat a tablespoon of vegetable oil over medium-high heat and add the chopped onions. Saute the onions for 3-5 minutes, until they get lighter in color and begin to soften.
2. Prepare the fish by cutting each filet in half and removing the brown middle part (if you like it less “fishy” tasting.) Then cut the fish into 1 inch cubes. Mix together the cumin and chili powder, then sprinkle it over the fish, tossing to make sure all the pieces are coated evenly. Add the fish to the sauteed onions and cook over medium-high heat for about 5 minutes, or until the fish is cooked through.
3. To make the chipotle sour cream sauce, add 1 finely chopped chipotle chile* and about a teaspoon of adobo sauce to 2-3 tablespoons of sour cream and mix together well.
4. Serve the fish and onions on corn tortillas (or flour if you prefer), garnished with cole slaw, pico de gallo and chipotle sour cream sauce.
*Note: Irene used a chipotle hot sauce instead of chopped chiles and it worked really well
The fish tacos were so delicious! Irene made everything from scratch and I think that makes all the difference. Thanks for sharing the recipe Irene, I’m looking forward to trying it out myself!