Recipe Archives->Mexican->Fish Tacos 16

Fish Tacos
Serves 6

1/2 cup olive oil
3/4 lime juice, fresh
1/4 teaspoon chili powder
1 tablespoon garlic, finely chopped
4 filets tilapia, red snapper, or orange roughy

3 ripe tomatoes, seeded and chopped
1/2 cup red onion, diced
1 serrano chile, seeded and diced
2 tablespoons cilanto, chopped
1 tablespoon lime juice
1 tablespoon olive oil
salt and pepper
2 chipotle chiles in adobo sauce, finely chopped
1/2 cup heavy cream or creme fraiche
1 tablespoon lime juice
salt and pepper to taste
12 corn tortillas 6 inch
2 cups cabbage, shredded

In a non-reactive bowl, mix together the olive oil, 3/4 lime juice,
chili powder, and garlic. Add the fish and allow to marinate for
at least 30 minutes but not more than 2 hours. In a medium bowl,
combine all salsa ingredients. set aside for at least 30 minutes
to allow flavors to blend.  Strain the chipotle into a small bowl
to remove the seeds. Discard the seeds; stir the cream or creme
fraiche and the 1 Tbsp of lime juice into the bowl with the chipotle.
Set aside. Preheat a barbecue grill. Drain the fish from the marinade,
sprinkle with salt and pepper, and cook on the hot grill until
cooked through, about 2 minutes per side. Cut into strips and
transfer to a warm plate. Wrap the tortillas in a clean, wet
dishtowel.  Put the wrapped tortillas in a microwave oven and heat
on high until hot and soft, 1 to 2 minutes. To serve, put the warm
fish, corn tortillas, salsa fresca, chipotle cream, and cabbage in
separate dishes in the center of the table. Have each person make
their own tacos, adding the ingredients of their choice.

Printable version: fish-tacos16.txt.