Fish Taco Odds and Ends

The fish tacos I posted yesterday need at least two things to make them go from good to great. First, some marinated shredded cabbage. SPH actually used our Texas Coleslaw Recipe minus the carrots. It worked perfectly on the tacos. The second thing any good fish taco needs is a tangy sauce to drizzle on top. I am not picky when it comes to the sauce, as they all taste the same to me, but SPH has it in for mayonnaise, so we have found that Greek Style Yogurt works nicely as a replacement for mayonnaise in this sauce. You can adjust the chipotle according to the level of heat you desire. We use Penzey's ground chipotle pepper, but you can also pick up whole canned chipotles in adobo sauce. If you buy the canned chipotles, you will only need 1 individual chipotle for this recipe (or maybe 2 if you like things really spicy). The chipotles freeze very well, so freeze them up for later use. Chipotle Cream Sauce (for Fish Tacos) 1/2 cup light sour cream 1/2 cup Greek Style Yogurt (or mayonnaise) 1/2 teaspoon ground chipotle powder (or alternatively, one whole chipotle from the can, diced) 1/4 teaspoon salt 1/4 teaspoon ground cumin Juice of 1/2 lime Mix all ingredients together, drizzle over the tacos. Makes about 1 cup of sauce. SPC
Tags