Fish Tacos - Chipotle

Serves 6
Recipe By: Barbara Pool Fenzl
Published in: Seasonal Southwest Cooking

1/2 cup olive oil
3/4 lime juice -- fresh
1/4 teaspoon chili powder
1 tablespoon garlic -- finely chopped
4 filets talapia -- red snapper, or orange roughy

Salsa Fresca
3 ripe tomatoes -- seeded and chopped
1/2 cup red onion -- diced
1 serrano chile -- seeded and diced
2 tablespoon cilanto -- chopped
1 tablespoon lime juice
1 tablespoon olive oil
salt and pepper
2 chipotle chiles in adobo sauce -- finely chopped
1/2 cup heavy cream or creme fraiche
1 tablespoon lime juice
salt and pepper to taste
12 corn tortillas 6 inch
2 cup cabbage -- shredded


In a non-reactive bowl, mix together the olive oil, 3/4 lime uice, chili
powder, and garlic. Add the fish and allow to marinate for at least 30
minutes but not more than 2 hours. In a medium bowl, combine all salsa
ingredients. set aside for at least 30 minutes to allow flavors to blend.
Strain the chipotle into a small bowl to remove the seeds. Discard the
seeds; stir the cream or creme fraiche and the 1 Tbsp of lime juice into
the bowl with the chipotle. Set aside. Preheat a barbecue grill. Drain the
fish from the marinade, sprinkle with salt and pepper, and cook on the hot
grill until cooked through, about 2 minutes per side. Cut into strips and
transfer to a warm plate. Wrap the tortillas in a clean, wet dishtowel.
Put the wrapped tortillas in a microwave oven and heat on high until hot
and soft, 1 to 2 minutes. To serve, put the warm fish, corn tortillas,
salsa fresca, chipotle cream, and cabbage in separate dishes in the center
of the table. Have each person make their own tacos, adding the
ingredients of their choice.

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