Fish Tacos with Creamy Green Chile Sauce
Ingredients:
green chile sauce:
1/3 cup mayo
1/2 cup sour cream
2 Tbsp. milk
1/4 cup Santa Fe Seasons Flame Roasted Hatch Green Chile
1 Tbsp. fresh lime juice
1/2 tsp. ground cumin
1/4 cup chopped cilantro
salt and pepper to taste
the fish:
3/4 tsp. chili powder
3/4 tsp. ground cumin
2 tsp. Hatch Green Chile Powder
4 4oz. fillets of firm white fish, such as Mahi Mahi or Halibut
1 Tbsp. canola oil
the tacos:
16 corn tortillas
3 oz. queso fresco, crumbled
1/2 small green cabbage, shredded
2 medium tomatoes, diced
Directions:
In the bowl of a food processor, add sauce ingredients and pulse until just combined
Transfer to a bowl and set aside
Combine spices for the fish in a small bowl. Pat fish dry and rub seasoning on all sides
Heat canola oil in a large nonstick skillet on medium high heat
Add fish fillets and cook on both sides until just opaque. Time will vary depending on thickness of fillets
Remove fish from skillet and allow to cool slightly. Gently pull apart to form strips
Wrap tortillas in foil and warm on the lowest setting of the oven
Using 2 corn tortillas for each taco, fill with fish, cheese, cabbage, tomato and desired amount of sauce and serve
Click here for Santa Fe Seasons Flame Roasted Green Chile
Click here for Hatch Green Chile Powder
green chile sauce:
1/3 cup mayo
1/2 cup sour cream
2 Tbsp. milk
1/4 cup Santa Fe Seasons Flame Roasted Hatch Green Chile
1 Tbsp. fresh lime juice
1/2 tsp. ground cumin
1/4 cup chopped cilantro
salt and pepper to taste
the fish:
3/4 tsp. chili powder
3/4 tsp. ground cumin
2 tsp. Hatch Green Chile Powder
4 4oz. fillets of firm white fish, such as Mahi Mahi or Halibut
1 Tbsp. canola oil
the tacos:
16 corn tortillas
3 oz. queso fresco, crumbled
1/2 small green cabbage, shredded
2 medium tomatoes, diced
Directions:
In the bowl of a food processor, add sauce ingredients and pulse until just combined
Transfer to a bowl and set aside
Combine spices for the fish in a small bowl. Pat fish dry and rub seasoning on all sides
Heat canola oil in a large nonstick skillet on medium high heat
Add fish fillets and cook on both sides until just opaque. Time will vary depending on thickness of fillets
Remove fish from skillet and allow to cool slightly. Gently pull apart to form strips
Wrap tortillas in foil and warm on the lowest setting of the oven
Using 2 corn tortillas for each taco, fill with fish, cheese, cabbage, tomato and desired amount of sauce and serve
Click here for Santa Fe Seasons Flame Roasted Green Chile
Click here for Hatch Green Chile Powder
