It was love at first bite, one summer in Ensenada, many years ago.
The fish wasn't coated with a heavy batter. It had a light, crispy coating. And the salsa, wasn't a salsa at all. It was a simple mixture of Mexican crema and canned chipotle peppers. There was also a delicious Pico de Gallo in the colors of the Mexican flag, that offered a cool texture and even more flavor to the tacos.
Whenever I make these tacos, I am reminded of that summer vacation. (Sigh!)
Pico de Gallo
- 2 medium tomatoes, chopped
- 1/2 cup chopped onion
- 2 tablespoons chopped cilantro
- 1 to 2 serrano chilies, chopped
Place all of the ingredients in a small bowl.
Mix until well combined. Set aside or refrigerate until ready to use.
Crema de Chipotle
- 1 cup Mexican crema or sour cream
- 2 chipotles in adobo sauce
Place sour cream and chipotles in a blender cup.
Puree until smooth. Pour into a small serving bowl and set aside or refrigerate until ready to use.
Tacos de Pescado
- 1/2 cup milk
- 1 cup flour
- 4 tilapia steaks, cut in strips
- Corn Tortillas
- Shredded Lettuce or Cabbage
- Lime wedges
- Pico de Gallo
- Crema de Chipotle
Pour milk into a small bowl; season with salt and pepper. Set aside.
Place flour on a plate; season with salt and pepper. Mix well. Set aside.
Season tilapia strips with salt and pepper.
Dip tilapia strips in milk.
Coat tilapia strips with flour.
Brown tilapia in a skillet with 2 tablespoons of vegetable oil.
Cook until golden brown on both sides.
To serve, place 1 to 2 strips of tilapia in center of a warm corn tortilla. Squeeze lime juice over tilapia.
Garnish with shredded lettuce, Pico de Gallo and Crema de Chipotle. Enjoy!!!