Fish Tacos Take 3 – with Avocado Slaw and Chipotle Sour Cream

August 18, 2012

Aunt Suzy says . . . 

Fish Tacos continue to rule!  This recipe was posted recently in our local Sunday newspaper, and I decided to make it last night to welcome my brother John, who is visiting this weekend from Illinois.  (Of course, being me, I made many adaptations. :-)) We all concluded this was a winner and stacks up favorably to the other two fish taco recipes I posted this summer.  I served it with a corn, black bean and cherry tomato saute, adding a small can of beans, about a cup of cherry tomatoes and juice of half a lime to the corn and onion base we had leftover from a recent dinner.  Add an unoaked Chardonnay and YUM!

This recipe makes 8 tacos

The Slaw

2 cups shredded cabbage

1/4 cup diced red onion

1 minced small jalapeno pepper

1/2 cup fresh cilantro, chopped

1 avocado, 1/2-inch dice

1/2-1 teaspoon salt, to taste

Juice of half a large lime

Blend all ingredients in a medium bowl.  Set aside.

The Chipotle Sour Cream

1 cup sour cream

5 tablespoons Frontera Chipotle Hot Salsa OR

1 tablespoon sauce from Chipotle peppers in adobo

Blend thoroughly and set aside.  (Note:  I think the salsa adds a great flavor and other brands of Chipotle salsa would work just as well as the Frontera.)

The Fish

1 pound Mahi-Mahi or other white fish fillets

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

Canola oil

We grilled this over charcoal, but you could use a gas grill or broil in the oven.  If using a grill, bring charcoal or gas to medium-high heat.

Meanwhile, cut the fish into 3-inch segments, with an eye to consistent thickness. Coat both sides of each piece with the spice mixture, drizzling a little oil on right before grilling.  Place the fish on the grill directly over the heat.  Grill for 3-5 minutes per side, depending on thickness, until the fish is translucent. Let the fish rest for 5-10 minutes before assembling the tacos.

Assembling the Tacos

8 or more corn tortillas

Lime wedges to pass

Place the tortillas in foil and heat in a 350° oven for 5-7 minutes.  Remove from oven.  For each taco:

Place a few chunks of fish on a tortilla.   Add sour cream and slaw to taste.  Squeeze a little lime over all.  Enjoy! Note: if you do not do dairy, this is just as delicious with the Chipotle Salsa right out of the jar.

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4 Responses to “Fish Tacos Take 3 – with Avocado Slaw and Chipotle Sour Cream”

  1. Ahs Says:

    I made this tonight with tilapia. Good stuff. Spicier than I expected, but I kind of like it that way. The only thing I would suggest is perhaps cutting some of the salt in the slaw…maybe mine didn’t get mixed throughout, but it seemed overly salty. Thanks for sharing!

  2. Ruth Charchian Says:

    This sounds fabulous. I have to find a fish lover to eat it with me. Is this recipe better than or just different than you tacos 1&2?

    From Ruth’s iPhone.


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