Later this week I'm heading to Phoenix to visit my son's family. I had fish tacos for the first time at Dos Gringos in Gilbert. Their fish had a light coating and was fried then served in a homemade tortilla with a cabbage topping. I've lightened the fish by omitting the coating. Make the Lime Cilantro Cream as mild or a spicy as you like. A fresh tortilla makes a huge difference so it's is worth seeking a local source.
Fish Tacos with Lime Cilantro Cream
Makes 6 Tacos
1/2 cup reduced fat sour cream
2 teaspoons lime juice (or lemon juice)
1/2-1 teaspoon chopped chipotle chile
1/4 teaspoon salt
1 tablespoon chopped cilantro
12 oz. mild flavored fish fillet (cod, tilapia, halibut)
2 teaspoons olive oil
1/8 tsp. ground cumin
6 white corn tortillas
3/4 cup shredded cabbage (cole slaw mix)
Chopped tomato
Sliced avocado
Combine the sour cream, lime juice, chipotle chile, salt and cilantro in a small bowl. Cover and chill.
Heat the oven to 400 degrees F. Lightly spray a 9x9 inch baking dish with nonstick cooking spray. Sprinkle the cumin over the fish. Season with salt and pepper. Brush with 1 teaspoon oil. Bake 8 to 15 minutes or until cooked through. (Baking time depends on the thickness of the fish.)
Brush top of each tortilla with a little olive oil. Wrap in aluminum foil and place in the oven for 6 to 8 minutes or until heated through.
Place about 2 tablespoons cabbage in each tortilla. Add fish and top with about 1 tablespoon of the sauce. Add tomato and avocado if desired. Fold over to serve.
Copyright Pat Sinclair 2008 www.PatCooksandBakes.com
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