Cooking Index - Cooking Recipes & IdeasFish Tacos With Chipotle Crema And Salsa Fresca Recipe - Cooking Index

Fish Tacos With Chipotle Crema And Salsa Fresca

Courses: Main Course
Serves: 6 people

Recipe Ingredients

20   Corn tortillas
1   Egg (large)
1/4 cup 59mlMilk
1/4 cup 59mlWater
1/2 cup 31g / 1.1ozFlour
2 teaspoons 10mlSouthwestern Essence - plus
  More for dusting
  = (see Southwest Spice recipe)
1/2 teaspoon 2.5mlBaking powder
2 lbs 908g / 32ozFirm white fish - cut 4" x 1" x 1/4"
  Strips
4 cups 948mlVegetable oil - for frying
4 cups 440g / 15ozShredded mixed green and red cabbage
  Lime wedges
  Mexican Chipotle Crema
1 cup 237mlHalf-and-half
1 cup 237mlHeavy cream
1 tablespoon 15mlSour cream
4 teaspoons 20mlChopped chipotle peppers in adobo sauce
1/2 teaspoon 2.5mlSalt
  Salsa Fresca
4   Tomatoes - (abt 2 1/2 lbs) - seeded, and (large)
  Roughly chopped
1 cup 62g / 2.2ozChopped white onions
5 teaspoons 25mlMinced garlic
4   Serrano peppers - stemmed, seeded,
  And minced
1/4 cup 4g / 0.1ozChopped fresh cilantro
2 tablespoons 30mlFresh lime juice
1/2 teaspoon 2.5mlSalt
1 cup 16g / 0.6ozChopped fresh cilantro - garnish

Recipe Instructions

Preheat the oven to 350 degrees.

Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.

In a large pot or deep fryer, heat the oil to 350 degrees over high heat.

In a large bowl, beat the egg with the milk and water. Add the flour, Essence, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 2 minutes. Remove and drain on paper towels, and season lightly with the Essence.

Stack 2 tortillas together on plates, and top with the fish. Squeeze with lime juice, and top the fish with cabbage, crema, and salsa to taste. Garnish with cilantro and serve immediately.

Mexican Chipotle Crema: In a bowl, mix the half-and-half, cream, and sour cream. Let crema sit at room temperature for 24 hours to develop culture.

In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth.

Serve with the fish tacos or other dishes, as desired. (Makes about 2 cups)

Salsa Fresca: Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.

Serve as an accompaniment to fish tacos, or other dishes, as desired. (Makes about 3 cups)

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E74) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.