Today I chatted with Annie Mitchell on the Sonrise Morning Show about Lenten food traditions throughout the world. Of course, in the USA and especially the midwest, fish fries are considered part & parcel of Lent. At our cluster of parishes here in Clermont County, Ohio, we have fish fries every Friday. But we love fish tacos, too, so here’s a family recipe that’s unusual and really delish.
Fish Tacos with Lime Crema
Combine and set aside:
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
3 (6-ounce) tilapia fillets
Tortillas – soft flour tortillas
Sprinkle about 1 tablespoon spice mixture evenly over both sides of each fish. Film skillet with oil. Over medium high heat add fish and cook 3 minutes each side or until done. Don’t overcook.
I have an electric stove with coils. To blister the tortilla a tiny bit, I use tongs and place each one on a hot coil for a few seconds, turning over and blistering the other side. Don’t overdo or tortillas won’t be soft enough to fold.
To serve, divide fish among tortillas, and top with crema and watermelon mango salsa.
1 cup sour cream
1 cup mayonnaise
Chipotles in adobo to taste (pureed in food processor first) – this give it some kick
Lime juice to taste – I like a good amount
Salt to taste