There's a little Mexican restaurant not far from us that serves the best taqueria-style tacos. In fact, when the boys were sad about moving from our old house two years ago, one of the ways we enticed them into excitement about the new house was saying "but it's really close to your favorite taco place!"
Folks, we love tacos in Sweet Peaville. We have frequent taco nights at home and while we do tacos of all sorts, this recipe is my favorite.
You can easily bread and bake your own fish (tilapia, cod and orange roughy all do well), or you can buy pre-breaded fish at your local fish monger or even Trader Joe's frozen section (the tilapia filets are perfect!) and simply bake while you prepare the other ingredients.
Fish Tacos with Chipotle Cream Sauce and Lime
4 white-fish filets, breaded and baked (Click here for an easy recipe for homemade breaded fish)
2 cups shredded cabbage
2 teaspoons vegetable oil
1/2 teaspoon ground cumin, divided use
1/2 teaspoon salt, divided use
dash of pepper
1/2 cup greek yogurt
1 whole chipotle, diced*
1 cup fresh or frozen corn
1/2 cup salsa
1/2 cup fresh cilantro, chopped
8 corn tortillas
Bake the fish according to your favorite recipe or package instructions.
Meanwhile, prepare the cabbage: combine the cabbage, juice of 1 lime, vegetable oil, 1/4 teaspoon ground cumin, 1/4 teaspoon salt and pepper in a bowl. Stir well to combine. Set aside (can be made ahead of time).
Prepare the chipotle cream sauce: combine the greek yogurt, chopped chipotle, remaining 1/4 teaspoon ground cumin, remaining 1/4 teaspoon salt and juice of 1/2 lime in a bowl. Stir well and set aside (also can be made ahead of time).
Assemble your tacos: On each tortilla, place a couple strips of fish, some cabbage, corn, salsa and fresh cilantro. Drizzle with the chipotle cream sauce and bit of fresh lime juice on top.
*Chipotle peppers come in a small can with adobo sauce. Use only one for this sauce, not the whole can. Save the remaining chipotles by freezing them like this:
Life is sweet,