This recipe is adapted from Good Food.
As you probably read in our blog post, we both absolutely LOVE Mexican food. We have traveled all over the world, often together but also apart, and the one place that we both agree has some of the best food is Mexico. In fact, having just gotten back a couple months ago from Cuba it reinforced for us how much we love traveling and vacationing in Mexico and how much we want to go back. For the sunshine, of course, but also just for the incredible food.
When we made this recipe, we were blown away by how simple and delicious these tacos are. We have had fish tacos at several Canadian restaurants, albeit often chains, and none of them have tasted this good.
When we made this recipe, we were blown away by how simple and delicious these tacos are. We have had fish tacos at several Canadian restaurants, albeit often chains, and none of them have tasted this good. If we had of made more, we might have made some homemade margaritas and eaten all night long.
The thing I like most about these tacos is how fresh they taste and the crunchy texture. The chipotle crema adds a little bit of warmth at the end of each bite, but it is not overwhelming. Someone who doesn't love spicy food could definitely eat these. The colour from the slaw inside as well makes them not only taste great, but visually appealing as well. Finally, blackening the fish also adds a little bit of crust to it, but keeps the inside soft and flaky. It tastes really smooth but does not give off an overly (or gross) fishy taste.
If you're looking for something easy and yummy to serve at your next Mexican themed dinner party ... this is it!
Serves 2; Double for 4
2-3 Tilapia Fillets
250g Multicolour Carrots
120g Shredded Red Cabbage
2 Large Tomatoes
Bunch of Fresh Cilantro
1 Can Chipotle in Adobo Sauce
1/2 cup Sour Cream
4 Flour (or Corn) Tortillas
1/2 tsp garlic powder
1/4 tsp sugar
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp cumin
- PREP IT. First, mine the shallot and dice the tomato in small chunks. Coarsely chop the fresh cilantro leaves, then peel and grate the carrots into a bowl. Zest one lime and juice both. Combine all of the spices in a separate bowl; mix thoroughly. Carefully remove the seeds from the adobo sauce and finely chop the peppers, trying to keep as much sauce as possible.
After finishing with the peppers in adobo sauce, please thoroughly wash your ends. No one wants a burning eye!
- MAKE THE CREMA. In a separate bowl, mix together the sour cream and as much (or as little) of the peppers in adobo as you would like. Remember, the peppers can be quite spicy so use caution. It's much easier to start with a little, taste, and add more. Mix thoroughly and add salt and pepper for flavour.
- MAKE THE PICO. It can be really hard to find a good pico de gallo recipe, but this one is very good and so simple. In another bowl, combine the tomatoes, shallots, 1/3 of the cilantro and 1/2 of the lime juice. Add salt and pepper.
- FRY THE FISH. In a large, non-stick pan, heat a drizzle of oil on medium-high heat. Ensure that the fish is patted dry to avoid adding moisture to the pan. Season the fillets with the spice mixture, as well as salt and pepper. Place the fish in the pan, cooking for no more than 4 minutes on each side, until the fish is cooked through. As soon as the fish is done, move it onto a separate plate for it to cool and avoid going rubbery. Wipe out any remaining fish or grease from the pan.
- MAKE THE SLAW. During or after the fish has cooked, combine about half of the cilantro that remains, honey, lime zest, the remaining lime juice, and 2 tsp of oil in a large salad bowl. Mix well and add the carrot and cabbage. Toss together and enjoy the beautiful colours.
- HEAT THE TORTILLAS. In the same pan the fish was cooked in, warm the tortillas on medium-low heat for about 1 minute. The tortillas should be warmed but not dark in colour.
- ENJOY! After the tortillas are warmed, lay one on a plate and spread a heap of the chipotle crema. Place at least half of a fillet on top of the crema and spoon on the slaw. Garnish with the fresh pico de gallo and the remaining cilantro. Add a scoop of the slaw to the side of the plate as a salad.
Shrimp (instead of fish)
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