My mother swears that I am part Mexican, at least in spirit, or maybe in another life. But I have always been drawn to the food, the culture, and the people of Mexico. I love to visit there as often as I can, which isn't nearly often enough. It seems that the hotter the climes, the spicier the food, and more colorful the dress and decor. Mexican food is so much more than what is available at Taco Bell, and here in California we have a plethora of restaurants that serve it up. But nothing is as fresh or delicious as homemade, and so tonight we had soft fish tacos.
Filled with subtly spiced fish, thinly sliced cabbage, cilantro, green onions, avocado, chipotle spiced sour cream, and a splash of lime juice these tacos were both light and filling at the same time. They looked bright and festive wrapped in a corn tortilla, and reminded me of fun times we've had over the years on Mexico's sandy shores.
1 pound white fish (orange roughy, cod, tilapia--whatever is available)
chipotle chili powder
cabbage (1/4 head)
green onions (3)
1/4 C sour cream
Move the oven rack to the top and set the oven to broil. About 10 minutes before ready to cook fish, sprinkle with chili powder, cumin, and salt and squeeze over some lime juice on each side. Place on well oiled broil pan and broil under flame for 5 minutes. Carefully flip fish over and broil for 5 minutes longer, or until fish has cooked through and flakes easily with a knife.
Meanwhile, thinly slice cabbage (in season right now), green onions and chop cilantro. Toss cabbage with cilantro and green onions. Squeeze over the juice of 1/4 of a lime and sprinkle with salt.
Mix sour cream with 1/2 t chipotle chili powder (or to taste). Add a squeeze of lime juice and a pinch of salt. Mix well. Warm corn tortillas over an open flame or in a hot pan. Keep wrapped in dish towels or foil until ready to serve.
To serve: flake some fish and place in tortilla, top with cabbage mixture, avocado slices and chipotle cream sauce. Squeeze over some fresh lime juice and enjoy!