Tuesday, April 20, 2010


~ Tiffany/Eat at Home & Sonlight Forums

4-6 tilapia fillets, thawed
Old Bay seasoning
1/2 c. sour cream
1 T. lime juice
3 t. adobo sauce from chipotle peppers
palmful of chopped, fresh cilantro
coleslaw mix
corn tortillas

Sprinkle the fish with Old Bay seasoning and cook according to directions on package. Meanwhile, stir the sour cream, cilantro, adobo sauce, and lime juice together. When fish is done cooking, cut into pieces. Assemble the tacos by layering the fish, coleslaw and sauce on warmed corn tortillas.

Notes: Don't let the heat of the adobo sauce scare you. I don't like a ton of spice and this, though it's got some kick when you taste the sauce on it's own, is non-spicy when served in a taco. I double the sauce ingredients, use finely chopped cabbage instead of a coleslaw mix, and double up the tortillas for each taco.

No comments: