Here's A Thought: Fish Tacos

So, every since Sunny Anderson made fish tacos on her show, I've been thinking of ways to create a recipe. I did!

I thought about it for a week or so, I had to determine fish, salty, creamy, savory, cheesy, and all the other elements that would make for killer fish tacos. Let me tell you - a brotha succeeded.

I went to the grocery and picked up some farm raised tilapia. It's a sturdy fish and not a fishy taste - it would go great w/all the other flavor combos. I know I needed cheese - I mean, you can't have a taco without cheese, right? I couldn't decide though so at the last minute I picked up some smoked munster. I already had the savory down packed - a righteous balsamic pico de gallo with serrano chilies. I needed creamy. An adobo chipotle sour cream would do the trick.

I floured and corn starched the fish after I cut it up and seasoned it with salt, pepper, and taco seasoning. I fried them up until they were nice and crispy. Mean while I chopped plum tomatoes, cilantro, onions, serranos, and garlic. I tossed the pico de gallo with salt, pepper, a touch of oil, a good tablespoon of balsamic, a touch of sugar, and a few good heaping squeezes of lime. I started on the adobo chipotle sour cream. Simple stuff. I seeded two canned chipotles in adobo and diced them up. I used a table spoon of the adobo, salt, pepper, and the diced peppers to mix into about a half cup of sour cream. That's it.

I fried up a few tortillas and put the cheese on the get bubbly and melt up. I topped it with two pieces of fish, the pico de gallo, the adobo chipotle sour cream, cilantro, and a few squeezes of lime. Thanks to Lori Lynn, I made my famous lime drink now known as a Tequila Lime Cooler and I was all set. This is perfect for everyday cooking because it took less than 20 minutes from start to finish!

Enjoy the pics!
-DTW