The Fergus Falls Daily Journal

Fish Tacos

By Allison Myhre

April 7, 2008

1 comment

The grill was gently smoking on the deck Friday evening as we sipped beers in the kitchen and considered the relief that comes as the winter finally eases its grip. Too bad the old man decided to play one more practical joke on us as we look at the 10 inches of snow piled on top of that grill this morning.

Along with the ground beef I picked up for burgers Friday night, came an impulse purchase of some fresh tilapia from Premier Meats & Seafood. I ran across a fish taco recipe in Thursday’s Taste section of the Star Tribune, and must have had the idea in my head all day Friday. And with the canned chipotle chile in adobo sauce that I managed to find at The Market, and the ingredients I happened to have in my fridge, I finally found a pretty decent and authentic fish taco recipe that I will make again soon.

Fish Tacos

Serves 6

Dressing:

1 large clove garlic, minced

1 canned chipotle chile in adobo sauce, minced

2 tsp. lime juice

2 tbsp. sour cream

3 tbsp. mayonnaise

Salt

Pinch granulated sugar

Slaw:

1 medium carrot, shredded

4 to 6 radishes, halved and thinly sliced crosswise

2 tbsp. chopped fresh cilantro

2 c. thinly sliced green cabbage

Salt

2 tsp. lime juice

Fish:

1/4 c. finely ground cornmeal

2 tbsp. cornstarch

1/2 tsp. ground cumin

1/2 tsp. ground black pepper

2 tsp. chili powder or paprika

2 tsp. kosher salt

11/2 lb. firm white fish fillets (such as tilapia, true cod, lingcod or halibut), patted dry and cut crosswise into 1/2- to 3/4-in.-wide strips

3 to 5 tbsp. vegetable oil

12 to 16 small corn or flour tortillas, warmed or toasted over gas burner

Chopped fresh cilantro for garnish

1 lime, cut into wedges for serving

Directions

To make dressing: Whisk together garlic, chile, lime juice, sour cream and mayonnaise. Adjust seasoning with salt and sugar. Refrigerate for at least 30 minutes before serving.

To make slaw: In a bowl, combine carrots, radishes, cilantro, cabbage, salt to taste and add lime juice; set aside.

To make fish and tacos: In large mixing bowl, blend together cornmeal, cornstarch, cumin, black pepper, chili powder and salt. Toss fish to coat evenly and transfer to plate.

Heat oil in large nonstick skillet over medium-high heat until shimmering; add fish in a single layer and cook each side until lightly browned and cooked through, 5 to 7 minutes.

Smear each tortilla with dressing; top with slaw and fish. Sprinkle with cilantro and serve immediately accompanied by lime wedges.

from link to Star Tribune