Fish Tacos w/ Chipotle Yogurt Creme Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Creole seasoning.
2 pounds firm white fish, (preferable halibut) cut into 4 by 1 by 1/4 inch strips
4 tablespoons canola or olive oil, for frying
4 cups shredded mixed green and red cabbage
Lime wedges
Fresh Salsa
1 cup chopped fresh cilantro, garnish
Chipotle yogurt creme:
1/2 cup Greek yogurt (preferred)
1/2 cup Sour Cream
3 chipotle peppers in adobo sauce (careful!)
2 cloves of fresh garlic
2 Tablespoons creole seasoning
1/2 bunch of fresh cilantro
2 wedges juiced lime
Salt and pepper to taste
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Directions: |
Directions:Cut halibut up in small pieces as described above.
Sprinkle generously with your favorite creole spice, or find Emeril's essence on line to make your own.
Heat pan with oil
Apply fish when pan is sizzling hot and blacken on both sides, be careful to not overcook. Just the spices should be black not all the way through the fish!
Blend all the ingredients together for the yogurt sauce and refridgerate at least two hours before serving the tacos.
Heat shells in oven or lightly fry them in a little oil.
Cut on lime into wedges and squeeze over the fish when done.
Make a taco: add cabbage, fish, salsa, lime juice, and chipotle creme and a pinch of salt. You can add your favorite cheese as well. I prefer monterey jack.
ENJOY! |
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Number Of
Servings: |
Number Of
Servings:VARIES. How hungry are you?? |
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Notes: |
Personal
Notes: One of my faves, let me know how you like it.
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