Baja Fish Tacos
From Sorgawiki
Serves/Makes: 4
Contents |
Ingredients:
- 1 lime Juiced
- 1 pound fresh red snapper fillets, cut into 3 X 1 inch strips
- 1/4 cup all-purpose flour
- 2 tablespoons yellow cornmeal
- 1 tablespoon chili powder
- 1 1/2 teaspoon crushed dried oregano leaves
- 1 teaspoon dried cumin powder
- 1/2 teaspoon salt
- Vegetable oil for frying
- 8 7" corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven
- 2 cups green cabbage, shredded
- Quartered limes
- Purchased or homemade salsa
- Sliced avocado
Chipotle Cream
- 1/2 cup reduced-fat sour cream
- 2 chipotle chilies in adobo, minced
- 1/2 lime Juiced
- Dash of sugar
- Salt to taste
Directions:
Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chili powder, oregano, cumin and salt in a large, shallow bowl. Heat the vegetable oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.
To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table.
Chipotle Cream
Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)
