Fish Taco Fiesta

Mexican night is always a hit at my house. Especially when it's taco bar style. My son was obsessed with fish tacos when he was 4/5. I decided to resurrect them recently, even though our taco night has been chicken based in more recent years. My son loved them, once again. Yay!

The chipotle crema I serve with fish tacos is absolutely a must. Chipotle in adobo seems to last forever stored in the fridge. You can find a can of them in your Mexican aisle at the grocery. The crema adds so much flavor to the fish. I love it!

Any white fish will do, but we usually go with cod. I serve with a variety of toppings, black beans and rice. My black bean recipe is below. It's so delish!

Fish tacos:

Marinade:

(From closetcooking.com)

2 lbs. cod filets

2 Tbsp. chili powder

2 tsp. cumin

Salt and pepper to taste

2 Tbsp. vegetable oil

Juice of 1-2 limes

(Makes 8 servings)

Whisk chili powder, cumin, salt, pepper, oil and lime juice together to make marinade. Rub all over cod filets. Marinate filets for 20 minutes.

Preheat grill pan over medium high heat. In batches, grill cod five minutes per side. Remove to a covered dish. Repeat until all of the cod is grilled. Using forks, flake the fish. 

Chipotle Crema:

(From mylifeasamrs.com)

2/3 cup 1/2 and 1/2

3 Tbsp. sour cream

1 chipotle in adobo sauce

Juice of 1/2 lime

Salt and pepper

Add all ingredients into a blender. Puree on high until well combined. Chill in refrigerator until ready to serve. 

To serve and assemble:

Tortilla shells, soft or hard

Prepared fish (recipe above)

Chipotle Crema (recipe above)

Pico de Gallo salsa

Shredded lettuce

Chopped jalapeno

Chopped scallions

Mexican blend shredded cheese

Lime wedges

Place 1/3 cup fish on top of a warmed taco shell. Top with 1 Tbsp. crema and your favorite toppings and salsas. Serve with rice and beans. For my black bean recipe, see below.

Black Beans
1 1 lb., 13 oz. can of Goya black beans, drained and rinsed in a colander
1 Tbsp. olive oil
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1/2 red onion, chopped
3 Tbsp. cilantro, chopped
1 tsp. ground cumin
2 tsp. hot pepper sauce
Salt and pepper to taste
Juice of 1 lime, optional

In a pan over medium heat, add oil. Once oil is heated, add jalapeno, garlic and onion. Saute for about 4 to 5 minutes. Add beans, cumin, hot pepper sauce and salt and pepper. Cook for about five more minutes. Add cilantro and lime juice. Cook for another minute.