Fish Tacos with Salsa, Spice Onions and Mexican Cream Sauce
Recipe is by Marcia Weilenman.
Build taco using toasted corn tortilla, flaked fish, spiced onion, salsa and cream sauce.
4 fish fillets (any white flakey fish)
2 tablespoons olive oil
portion of taco seasoning packet
10 corn tortillas
1. Season fish with olive oil and sprinkle taco seasoning onto both sides. Grill outdoors or on stove top with a grill pan. Flake cooked fish for tacos.
2. Place tortilla, one at a time, onto dry skillet. Let toast for about 45-60 seconds, then flip and toast other side using tongs.
2 cups chopped Chinese cabbage or green cabbage
1 cup chopped cilantro
3 diced green onions
½ cup chopped tomato
Juice of one lime
Salt and pepper to taste
Mix salsa ingredients in a small bowl.
1 red onion, sliced
1½ tablespoons olive oil
½ teaspoon chipotle powder
1 tablespoon red wine vinegar
Cook onion in olive oil until starting to brown. Add chipotle powder and vinegar. Stir well and remove from heat.
Mexican Cream Sauce
2/3 cup sour cream
Remainder of taco seasoning packet
Mix well in small bowl.