I love Mexican…a lot! Especially chips and salsa- definitely my weakness. So this might seem weird- I have never had fish taco’s until about a month ago. When I did try them, I was already thinking how we could recreate some at home.
Flipping through the Mexican cookbook, I liked how the picture looked, and decided we should have some for dinner. We’ve made taco’s once that had the red cabbage in it, and I fell in love with the crunchiness of the cabbage with the soft tortilla. Sam made the fish, so he gets all of the credit- the tilapia was tender and flaky. Mexican food is great since there aren’t any concrete rules. You can add any ingredients which you like (extra cilantro for me!).
Lastly, Sam’s Special Sauce was wonderful- we’ve had some in our fridge for a couple of days now and have been using it whenever we could. (Perfect on panini’s!)
Fish Taco’s with Sam’s Special Sauce
Inspired by: Mexican Cookbook: A Practical Guide to Preparing and Cooking Delicious Mexican Meals
1 lb tilapia
2 tbsp butter
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp cayenne
1/4 head of red cabbage, thinly sliced or shredded
1/4 cup cilantro
1 cup salsa (we make our own, but that’s another post)
1/4 cup cheddar cheese, shredded
1 cup Sam’s Special Sauce*
Mix together the salt, pepper, chili powder and cayenne in a small bowl. Then use all of the spice mix to sprinkle both sides of the fish. In a pan melt the butter, and then add the olive oil. Cook the fish for 2 minutes on both sides over medium-high heat.
Assemble the taco: 1 tortilla, some fish, small handful of red cabbage, pinch of cilantro, 2 tbsp salsa, 2 tbsp cheese and 1-2 tbsp of Sam’s Special Sauce.*
* Sam’s Special Sauce
1 cup mayonnaise
1/4 of an onion, chopped
1 canned chipotle
In a food processor, add 1 cup of mayo, onion, and 1 canned chipotle. Blend, until smooth. Taste, and add more chipotle’s if you want it to be more spicy.