Fast Fish Tacos

Want some fish tacos but want them fast?  Don't worry, I have your recipe right here. 

If you think fish tacos are super hard to do and there is no way you can get the chipotle cream sauce to taste like it does in the restaurant you would be wrong.  I took my first attempt at making fish tacos today because I saw some Tilapia fish on special at the market.  I looked at my husband and said, "Do you want to try fish tacos this weekend?"  He's always willing to let me try cooking something new as long as he doesn't have to do it.  We checked on his smart phone for some ideas on how to make the chipotle cream sauce in the grocery store and picked up a few extra items to fill the tacos and then we were off.  Get ready, here we go with quick and easy tacos.

Ingredients:

(Feel free to add and subtract ingredients from these recipes... I always do. :)

For the taco:

2+ pieces or 1lb White fish of your choice. (Tilapia, Cod, Halibut)

**We aren't breading the fish so how much fish you cook is up to you**

Salt (to taste)

Yellow corn tortillas

Cabbage or lettuce

Pico De Gallo (or just chopped tomatoes, onion, cilantro bunch allowing for different taste)

Lemon slices

Radish slices

Avocado slices or Avocado sauce

Chipotle cream sauce:

1 small can of Chipotle in Adobo

1T of Lemon or Lime juice

2T Mayonnaise

1T Sour Cream

*The Sour Cream and Mayo can be replaced with Mexican Crema*

Canola Oil as needed

Tools:

2 Skillets (one for tortillas and one for Fish)

Spatula

Tongs (if you have them)

Food Processor (any blender/chopper will work)

Let's get to cutting and mixing!

1.  First thing you should do is prep the toppings.

The can of Chipotle Chile in Adobo needs to be processed because they are whole.  Pour the entire can into a food processor and grind until it is a chunky spread.

2. Take the mayo, sour cream, lemon juice, 4T of Chipotle spread and mixed it all together.  (you will have a bit more chipotle spread left which you could freeze to keep for later)

3. Shred cabbage and chop tomatoes, onion, and about 5 sprigs of cilantro.  *This is all to taste so cut until you feel you've made enough.*  This will make a Pico De Gallo and cabbage slaw or you can keep it all separate so people can choose from the toppings.

Are you ready to start cooking?

 You can do both the tortillas and fish at the same time.  The fish doesn't take very long to cook so you will not have a long wait before the fish is ready to go.

4. Get your skillets on the burners with a drizzle of canola oil on the base of both at heat at medium.  Once the oil is hot, place up to two pieces of fish on one pan with a sprinkling of salt on the fish.  Put one tortilla on the other skillet.  (The fish will not need much else because the sauce will be it's seasoning)

5.  Let the fish cook on both sides for about 3-5 minutes cooking time on both sides and the tortillas should be flipped once at about 1-2 minute intervals.

6.  The fish is done when it breaks apart with a fork but don't over cook it to the point at which the flakes are sharp plastic like sheets and the sides turn brown.  At most they should be light golden.  The key is this white fish should still basically look white. *Truly, the fish in a medium heated oil coated pan will do all the work for you.  If you have never cooked fish before don't worry.  Just do not it cook on high and you will be fine.

7.  Now that the tortillas and fish are done chunk out half a piece of fish with a fork onto each tortilla and allow each person to top it themselves.

Done!

Don't look at your masterpiece too long!  Get to eating!  I promise you, even with each step broken up this should only take about 20 minutes to make a meal for 4 people.

Enjoy it!  Make it your own by changing toppings, change out the fish, or try a different sauce.  I kept the fish simple with a pan fried with light canola oil but you could try batter frying it, and add jack cheese to make it a more California Baja style fish taco. (batter frying will definitely change the health level of this meal and it will take longer to prep and finish.) Please don't be afraid to take a chance on something new and change up the recipe to your tastes, I won't be offended! 

If you think you have a better recipe, let us know.  Leave a link or comment below on your take on a fish taco recipe. 

All right I think I have talked enough now.  Ahhh!

Thanks for reading my latest blurb and hope to see you Wednesday.  Who knows what I will be up to?