This post is in honor of the letter “F” and part of Jenny Matlock’s Alphabet Thursday. For more fabulous “F” posts, please click here http://jennymatlock.blogspot.com/
Speecy, spicy deliciousness!
1 lb white flaky fish
1/3 cup grapeseed or canola oil
1 smoked jalapeno (or 2 t Ancho chili powder)
1 fresh jalapeno
1/3 cup cilantro
juice of 1 lime
1 cup plain bread crumbs
additional Ancho chili powder to taste
1/2 red onion
few squirts of chipotle Tabasco sauce (to taste)
1/4 cup fresh cilantro
2 t Mexican oregano
3 cloves garlic
4 large ripe tomatoes
white, mild cheese (optional)
Start by mixing together the oil, lime juice, jalapenos, and cilantro
Pour over the fish, making sure it is well mixed and let marinate for 15 or 20 minutes
In the meantime, put the red onion, tabasco sauce, cilantro, oregano, garlic, tomatoes and jalapeno in a blender and blend until smooth
Dredge the fish in the bread crumbs mixed with a little more Ancho Chili Powder and fry in a hot skillet with a little oil until crispy and brown
warm the tortillas and build the taco using the sauce, cabbage, cilantro, onion and fish. Sometimes I add a little fresh Mexican cheese if I have it, or if I get carried away with the chili powder (which usually happens), a little sour cream to offset the heat.
If you want to open a bottle of wine, my choice would be Sauvignon Blanc, but I just had a nice cold beer with a slice of lime with these and it was great!
Happy summer eating….
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