Taco Tuesday's - Fish Tacos with Purple Slaw and Chipotle Crema

Feeds 2 (Slaw and Crema will feed about 5, or 2 for many days)

This week for Taco Tuesday I decided to tackle, quite possibly, my favorite of all tacos: The Fish Taco. The classic fish taco consists of fried fish, a mango salsa and some sort of creme sauce. My fish taco doesn't stray too far from the classic, but to be fair, this is my interpretation of the fish taco.  This taco is not hard to make, and if the frying of the fish intimidates you, you can also grill or broil the fish (if you decide to nix the fry you may want to add a crunchy texture, e.g. crumbled tortilla chips). A crema is a creamy sauce much like creme freche or sour cream. You can substitute pretty much any neutral creme based product such as mayonnaise, yogurt etc. I enjoy the sour bite that the mix of sour cream and greek yogurt to cut the spice of the chipotle.

Ingredients:

1 pound tilapia (any fish will do but a firm fish fries quite well)

corn tortillas (I suggest These)

vegetable oil for frying 

1 lime cut to half moons for garnish

1 bunch radish cut for garnish

1 cup fish dredge (I used Dons Chuck Wagon)

For the Purple Cabbage Slaw:

1/2 head of purple cabbage chopped fine into strips

1 medium sized red onion minced

1/2 cup cilantro leaves chopped

1 jalepeno minced

1 large mango diced

1/4 cup white vinegar

juice of 1 lime

s+p to taste

For the Chipotle Crema

1 7 oz can chipotles

1 cup sour cream

1/4 cup greek style yogurt

juice of half a lime

1 tbsp white vinegar

2 tsp agave nectar (honey will do too)

1 tbsp cayenne (omit if sensitive to heat)

1 tbsp cumin

1 tbsp coriander

s+p to taste

Instructions:

First chop your purple cabbage, red onion, jalapeno, cilnatro and mango. Place in bowl and mix in vinegar and lime juice. Set aside, stirring periodically. You will notice liquid pooling at the bottom of the bowl, this is good, stir up your slaw and the cabbage will start breaking down and flavors will begin to mingle.

While your slaw is mingling, put you chipotle, sour cream, greek yogurt, lime juice, vinegar, agave nectar and spices in your blender and blend till smooth. It is important to taste your crema after youve blended it, and if its too spicy add more creme or yogurt. Too mild add more chipotle or cayenne. You get the point. Once crema is to taste put in fridge to cool.

Keep giving your slaw the occasional stir and now you're ready to prep your fish. Cut into 1 and 1/2 inch pieces and toss with s+p. If your slaw has reduced down and is tasting might fine its time to fry your fish. 

Pour 1 to 2 inches of oil in your pan and set to medium heat ( you want to be frying at 375c but if you do not have a thermometer just keep the pan from smoking and fry in small batches. You can also just pan fry the fish with a little oil and it will still be delicious). Mix your fish dredge with 1/2 cup water and whisk till the batter drips off the spoon. Once your oil is hot dredge your fish and drop it into your oil. While frying you fish heat up your tortillas (I throw them on a hot pan for a few minutes) The fish should only take 2-3 minutes per side. Once done place on a paper towel to rest. 

When your fish is done, it's time to assemble your tacos. Start with some fish, then slaw and finally the crema. Garnish with lime and radish. Nosh (preferably with tequila).

Nosh Hard. Nosh Burlington.