Friday, April 23, 2010
I wanted tacos for dinner the other night but kind of wanted a little something different. I decided that maybe fish tacos would be interesting to try. I've only made them once before and those one's I fried. I found this recipe at Eat at Home and here she grilled the fish. I almost didn't make them because I thought they wouldn't be good unless they were fried. Well, I gave it a shot and they were really good! Jordan said he actually preferred them this way over being fried!
I made some changes because I forgot a few ingredients at the store. You can really change this recipe up to suit your tastes so play with it a bit!
4-6 Tilapia fillets, thawed (I bought 4 for the two of us)
Old Bay seasoning
1/2 cup sour cream
1 Tbs. lime juice
3 teaspoons of adobe sauce from chipotle peppers (I couldn't find this so I bought chipotle salsa instead)
Handful of chopped fresh cilantro (forgot this at the store but would add it next time)
Slaw mix (forgot this as well so I just used chopped lettuce but would try the slaw next time)
Cheddar cheese, shredded – if desired
Chopped tomatoes – if desired
Chopped avocado – if desired
Sprinkle the fish with Old Bay seasoning. I also put on some lemon pepper as well. Next time I would probably season with some salt too. I cooked our fish in a skillet with olive oil but you could cook it on the grill or in the oven. The fish was done in 5-7 minutes on the skillet - it flakes easily with a fork when it's done.
For the sauce, stir the sour cream, cilantro, adobe sauce and lime juice together. Since I was using chipotle salsa I put in a few spoonfuls and tasted the sauce. I think I ended up putting about 5 spoonfuls of salsa in to get the taste I wanted.
Once the fish is cooked, cut it into pieces. Assemble the tacos by layering the fish, slaw or lettuce and sauce on warmed corn tortillas. We also added tomatoes, avocado & cheese. 4 fillets of tilapia made 8 tacos. We each had two that night and I had two for lunch over the next two days. I served this with a side salad.