Fish Tacos
- December 29, 2010
- no comments yet
Lime Cream
1/2 c. mayonnaise1/2 c. sour cream
2 tbsp fresh lime juice
1 tsp finely grated lime peel
pinch of salt
Fish
2 c. buttermilk1/2 c. chopped fresh cilantro
3 tbsp hot pepper sauce
3 tsp coarse kosher salt
1 tbsp fresh lime juice
2 lbs skinless halibut or sea bass, cut into 1/2 x 1/2 inch strips
16 corn tortillas
2 c. flour
Vegetable oil
Fresh Salsa
Guacamole
- Combine all of the lime cream ingredients, whisk, and refrigerate.
- Mix buttermilk, cilantro, pepper sauce, 1 tsp salt and lime juice in a large bowl. Add fish and toss. Cover. Chill for 1-3 hours.
- Preheat oven to 300 degrees. Wrap tortillas in foil and place in oven to warm.
- Whisk flour and remaining 2 tsp salt in medium bowl.
- Add 1 inch of oil to a large pan, heat until thermometer reads 350 degrees.
- Working in batches, remove fish from marinade and coat in flour. Add fish to pan, cover partially, fry until golden brown, turning occasionally. Transfer to a paper towel lined baking sheet to drain and then transfer to oven to keep warm.
- Set up a buffet with tortillas, fish, lime cream, salsa and guacamole.
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