Fish tacos have earned a great reputation during the past decade or more in San Antonio. We like variety, though, so we’ve seen variations – with chipotle dressing or green chile dressing, with or without avocado and single- or double-wrapped in steamy, warm corn tortillas.
Double wrapped is traditional. The filling, which contains shredded cabbage, fried (or grilled, if you prefer) fish, dressing, cheese and more, can overwhelm just the single tortilla.
To fry up fish with a crunchy but not heavy coating, I always use corn flour, which is the main ingredient in Zatarain’s fish fry coating. You can get it seasoned or season it yourself with salt and pepper. Also, if you like this option, sliced radishes add flavor, crunch and color.
Fish Tacos With Creamy Chipotle Sauce
Creamy Chipotle Sauce:
1/2 cup light sour cream
1/4 cup mayonnaise
2 small chipotle peppers, soaked in hot water, seeded and cut into small dice
1 teaspoon lemon juice
1 teaspoon finely minced onion
Garlic salt, to taste
Freshly ground white pepper, to taste
1 cup finely shredded cabbage
1 medium tomato, sliced
1/2 cup shredded Longhorn cheese
1/4 cup sliced red radishes
1 small avocado, pitted and sliced
1 small lemon, cut in 4 wedges
Fish for filling:
Canola oil for frying
2 (6-ounce) tilapia fillets, thawed if frozen
3/4 cup corn flour (Zatarain’s plain fish fry coating)
Salt, to taste
White pepper, to taste
8 corn tortillas
For Chipotle Sauce: Whisk together sour cream, mayonnaise, chipotle peppers, lemon juice, garlich salt and white pepper in a small bowl, covered, in the refrigerator while you prepare tacos.
For Garnishes: Put all of the garnishes into bowls and have ready for dressing the tacos.
For Fish: Heat canola oil to about a depth of 1 inch in a large, nonstick skillet. While heating the oil, put corn flour on a plate and mix in the salt and pepper, to taste. Dredge each piece of fish in corn flour, patting gently so that the corn flour coats the surface well. When oil is hot enough to sizzle when a drop of water is flicked in, gently lay the fillets in the oil. Keep the temperature even and fry fish, turning once with tongs, until it is firm and golden on each side. Place the fish on a clean plate or on a draining rack.
To assemble: Heat the tortillas in the microwave, a nonstick skillet or comal on top of the stove. When they are warm and tender (not getting crisp), put four tortillas on two plates, in pairs, one atop the other. On each pair of tortillas place half of a fillet of fried fish, then garnish with the cabbage, tomato, cheese, radishes and a slice or 2 of avocado. Dress each with some of the Chipotle Cream Sauce, and serve the rest of the sauce on the side, along with the wedges of fresh lemon.
Makes 2 servings of 2 tacos each.
From Bonnie Walker
Recipe part of: WalkerSpeak: Casual or Fancy, Keep Tilapia Around