I noticed the absence of a good fish taco recipe on Chow so I wanted to share a favorite of mine. This is quick and easy and right off the taco truck. I live in Florida so I use fresh mahi mahi from my offshore fishing trips but you can substitute a local favorite of your own. Serve these with an ice cold Modelo Especial at a pool party of cook them up for dinner with a side of beans and rice.
- 1Combine sour cream, chipolte sauce and whipping cream to make a spicy crema mexicana. Loosely chop the cilantro, dice the onions and tomatoes and set aside. I use roma or plum tomatoes for dicing because they are very meaty and contain very little liquid and seeds.
- 2Portion the fish into 8 servings and season with house seasoning. Heat the oil in a saute pan over medium high heat. Dredge the seasoned fish lightly in flour and pan fry in the oil until just cooked through–about 2 minutes per side depending on thickness (nobody likes overcooked fish so be careful not to dry it out).
- 3While fish is cooking, warm the tortilla’s according to the package.
- 4Remove the fish onto a paper towel to drain off any extra oil. Assemble your tacos with a layer of fish, a generous helping of cilantro, chopped onions and tomtaoes then drizzle with the chipolte crema mexicana over the top. IMPORTANT: finish with a squeeze of fresh lime juice. The citrus not only adds nice flavor but also enhances the flavors of the other ingredients without having to add extra salt.
- 5Makes 8 tacos. Serve with lime wedges and an ice cold beer. For a side, try beans and rice. Add some sliced avacado if you like. Fish can be grilled as an alternative. Enjoy!
Member recipes are not tested by the CHOW food team.