Week 14 | Recipe 14: Fish Tacos with Adobo Cream Sauce
Worth trying ya’ll- seriously.
Just enjoy and thank me later. Well- thanks to the individual who came up with this one… which I found and devoured.
Fish Tacos with Adobo Cream Sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutesServes 4
- 1⁄2 cup(s) light sour cream
- 1 tsp canned chipotle peppers in adobo sauce, minced
- 1⁄2 tsp chili powder
- 1⁄2 tsp table salt
- 1⁄2 tsp black pepper
- 16 oz uncooked Atlantic cod, or halibut, skinless fillets cut in 1-inch pieces
- 8 medium corn tortilla(s) (6-inch) varieties
- 1⁄2 cup(s) uncooked green cabbage, thinly sliced or red variety(I omitted this, just because I didn’t have it in the fridge)
Spray a broiler rack with cooking spray; preheat the broiler.
Stir together the sour cream and chipotles in a small bowl. Set aside.
Sprinkle the fish with the chili powder, salt and pepper. Cover with tsp of olive oil and place on the cookie sheet. Broil 5 inches from the heat until the fish flakes easily when tested with a fork, 3-5 minutes. Divide the fish among the tortillas, and top with the sour cream mixture and cabbage.
*Again- the spices and toppings can make this recipe super versatile! I love that about this dish!
*You’ll find small cans of smoky chipotle in adobo in the Mexican section of most grocery stores. To store what you’ll have leftover, remove it from the can and transfer it to an airtight container. It will keep for several weeks refrigerated or up to a year frozen.
I use to associate fish tacos with a negative connotation- my first experience eating them at a restaurant was terrible and left me feeling pretty ill. So- I tried again- and they were good, but not amazing.
Jeff made something similar before when we had a group gathering, but I didn’t get a chance to snag a bite… so I decided to make a recipe.
YUM! YUM! YUM!
Super versatile again folks, enjoy, tell me what you changed!