Recipe
Fish Tacos With Chipotle Crema And Roasted Tomato Salsa
Ingredients
- 8 corn tortillas
- 2 pounds firm white fish, cut into 4-by-1-by-1/4-inch strips
- Olive oil
- Salt and pepper to taste
- Lime wedges
- 1 cup chopped fresh cilantro, garnish
- 4 cups Pickled Cabbage [2]
- Chipotle Crema [3]
- Roasted Tomato Salsa [4]
Directions
- Preheat the oven to 350 degrees F. Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes.
- Heat grill to medium-high heat. Season fish with oil, salt and pepper. Grill fish for about 2 minutes, turn, and continue grilling until fish is cooked through, about 3 minutes more. Remove from grill and flake into chunks.
- Remove tortillas from oven and keep wrapped until ready to use. Place tortilla on plate, and top with the fish. Top the fish with cabbage, crema and salsa to taste. Garnish with lime wedge and cilantro. Serve immediately.
Recipe Details
- Source: The Emeril Lagasse Show: Episode 7 - Emeril's Kicked-Up Seafood Fiesta [7]
- Dish Type: Entree [8]
- Cuisine: Mexican [9]
- Occasion: Any [10]
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