nothing fishy here.
I’m not a purist when it comes to most food. I regularly exercise creative license in the kitchen, and I encourage you all to do the same. Which might be why I love tacos so much. Growing up in LA, I have had more varieties of tacos than I can recount: Hard shell, soft shell, potato stuffed, carnitas, al carbon, fish, steak, foie gras (don’t recommend that one), and the list (and the beat!) goes on. From Tito’s to Rivera, to any nameless taco stand in DTLA – each spot has their own spin. So take what you love, put it in a taco, and put the taco in your pie hole.
Here is my favorite taco creation:
Serves 3-4
Ingredients
4 -6 Tilapia Filets (or Mahi – adjust cooking time to thickness)
Small flour or corn tortillas
Accoutrements
Chopped lettuce (I like spinach/romaine combo)
Salsa
1 avocado, cubed or sliced
1 cup shredded Monterey Jack cheese
1/4 cup freshly chopped cilantro
Olive oil
Fresh lime juice (1 lime)
(see additional ingredients for spice rub and sauce)
Chipotle Rub
2 tbsp Chipotle chili powder, ground
1 tsp Ancho chili powder, ground
1 tsp cumin
1 tsp fresh ground black pepper
1 tsp fresh ground sea salt
Chipotle Cream Sauce
1/4 cup sour cream
1 tsp Chipotle chili powder
1 tsp fresh ground black pepper
1/2 tsp fresh ground sea salt
Dash of smoked paprika
Squeeze of fresh lime juice
Directions
1. Combine Chipotle rub ingredients in a small bowl with a fork.
2. Pat fish filets dry with a paper towel. In a non-reactive baking dish drizzle 1 tbsp of olive oil over the filets and turn to coat. Next rub both sides with the Chipotle rub. Add fresh lime juice and 1 tbsp of chopped cilantro and turn to coat both sides of the fish. Cover with saran wrap and set aside.
*Allow fish to sit out (covered) for approx. 15 minutes before cooking over high heat, this will help keep fish moist*
3. Mix all ingredients of Chipotle cream sauce, EXCEPT (!!) for the lime juice, until thoroughly combined. Add the squeeze of lime at the end, and stir briefly.
4. Prepare your taco fixings for easy assembly.
5. Heat 2 tbsp of olive oil over high heat, and place the filets in one layer in the pan. Cook 2-3 minutes on each side (depending on thickness) and remove from heat. Allow fish stand for 1 minute before serving. Squeeze with lime.
6. Heat up tortillas individually over a low flame, and fill them with fish, lettuce, salsa, and cheese. Then add avocado, drizzle with Chipotle cream sauce and garnish with chopped cilantro.
7. Serve with pinto beans, and tortilla chips, and a lime wedge (and a beer). –China Moss
