There’s nothing as rewarding to me as harvesting, preparing and eating your own food. That’s just what I did with these fish tacos with creamy chipotle sauce.
Winter is not my favorite season. Nonetheless, we have to embrace the good and the bad, right. To do this, I put on four layers of clothing and jumped in a boat to catch some prize bass.
We came up short on the coveted large stripers, but we did land a nice white bass. It was only a short ride from the shores of Beaver Lake to a bed made on homemade corn tortillas for the fish after that.
Let’s talk about homemade tortillas for a minute. If you have ever been to a good authentic Mexican restaurant or to Mexico, you have probably had homemade corn tortillas. This means you know store bought tortillas don’t even compare to the homemade version.
I got a tortilla press for Christmas so I put it to good use. It makes perfect corn tortillas and is so much faster than using a small plate to press the corn masa. Don’t judge, I know my methods are primitive.
If you are interested in making your own tortillas, you definitely need one of these. It’s cast iron, which means you don’t have to wash it. You simply coat it with oil and give it a wipe off after use.
One trick I learned was that you should spray your parchment paper with some canola spray so the corn masa doesn’t stick to it. These corn tortillas consist of only two ingredients: corn masa and water. All you have to do is mix them together in the quantity given on the bag and you get perfect tortillas. If only life were this easy.
You can use a blackening spice mix for the fish if you want to add some flavor. I kept it simple with the fish tacos with creamy chipotle sauce and put a little salt and pepper on the fish. The sauce packs a lot of flavor on these tacos.
You will definitely want to squeeze some fresh lime juice over your chopped onion and soak for at least 15 minutes. This cuts the onion a bit and gives it a nice citrus flavor.
Just about any mild white fish will work for this recipe: bass, crappie, catfish, cod, etc. You could even use salmon. The sauce is a mixture of mayonnaise, sour cream, lime juice, garlic and salt.
Fish Tacos With Creamy Chipotle SauceCourse: simple mealsCuisine: seafoodDifficulty: easy
2 lbs. fish fillets
2 Tbsp. butter
1/2 cup sour cream
1/4 cup mayonnaise
juice of one lime
1-2 chipotle peppers in adobo sauce
1/2 tsp. garlic powder
1/2 tsp salt
1/2 red onion, diced
juice of 1/2 lime
- Heat butter in a large pan over medium high heat. Sprinkle salt and pepper over fish fillets. Cook fish fillets for 2–3 minutes per side or until they flake easily with a fork.
- Blend sour cream, mayo, lime juice, chipotle peppers, garlic powder and salt in a blender until smooth.
- Squeeze lime juice over diced red onion. Serve fish in bite size chunks with onion, cilantro and sauce on fresh corn tortillas.