Friday, August 19, 2005

Spicy fish tacos with Chipotle sauce.

Juice of about 2 limes
4-4 oz fresh firm white fish, halved (We used Cod)
3 tbls AP flour
3 tbls yellow cornmeal
1 tsp ancho chili powder
1 tsp coarse salt
1/4 tsp cayenne

1/4 cup plain yogurt (can use lowfat)
1/4 cup mayo (can use lower calorie/fat)
2 tsp sugar
1-2 minced chipotle chilis in adobo sauce
Juice from 1/2 lime

4 tortillas and shredded lettuce

For the sauce:

Mix all ingredients together in a small bowl and let stand at least 10 mins. Keep chilled until ready to serve. Continue on to make the fish.

Heat oven to 500 degrees

Marinate fish in lime juice for 10 mins, turning to coat.

Place baking sheet wrapped in foil on oven rack and heat for 5 minutes.

Blend flour, cornmeal and next 3 ingredients in a shallow dish. Coat fish on both sides and set aside. Remove sheet from oven and spray with non-stick cooking spray. Place coated fish on the pan and roast for 5 mins or until done to your liking.

When the fish is ready assemble to your liking and enjoy! We warmed the tortillas then spread on the sauce. We placed the lettuce then the fish and rolled up.

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