The kiddos, also, had lots of fun clomping around in my heels...
Grilled Fish Tacos with Chipotle Cream Sauce
1 lb. fresh, skinless talapia, about 1/2" thick
1 Tbsp. EVOO
1 tsp. ancho chili powder
1/2 tsp. ground cumin
1/4 tsp. each salt and freshly ground, black pepper
6-6" corn tortillas
1/2 cup sour cream
1 tsp. chipotle chile pepper in adobo sauce, finely chopped
2 cups shredded romaine lettuce
1 ripe avocado, halved, seeded, peeled, and cut into thin slices (optional)
1 cup refrigerated fresh salsa
1 lime, cut into wedges
Snipped cilantro (optional)
Preheat gas or charcoal grill. Place fish fillets on a plate; rub each fillet on both sides with the oil. In a small bowl combine chili powder, cumin, salt, and pepper; rub onto fillets on both sides. Stack tortillas and wrap in foil, if using. For chipotle cream, in another small bowl combine sour cream and chipotle pepper; set aside. For a charcoal grill, place fish and tortilla stack on the greased rack of an uncovered grill directly over medium coals, just until fish flakes easily when tested with a fork and tortillas are warm, turning fish and tortilla stack once. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.) Fill tortillas with lettuce and fish. Serve with avocado (We prefer the guacamole recipe below.), salsa, chipotle cream, lime wedges, and cilantro, if desired.
We, also, LOVE the Black Bean Salad recipe found at the bottom of the fish taco, recipe link above.
So, so delicious! And Ree Drummond's (ie The Pioneer Woman's) Pico de Gallo/Guacamole recipe topped it off perfectly.
FOR THE PICO DE GALLO:
5 whole Plum (roma) Tomatoes
1/2 whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Salt to Taste
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
FOR THE GUACAMOLE:
3 whole Avocados
Pico De Gallo
Salt to Taste
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly, squeeze the juice of half of a lime over the top. Give it one last stir.
Yum-O! I'd love to hear what you think, if you give it a go. Well, that's all from me, today, ya'll. I hope that your week is filled with good food, family, and sweet surprises. Oh! And I got the Lead at Curtain Call, for these creations, yesterday! Yippeee! Thank you so, so much, ladies!