March 1, 2011

Amanda’s Famous Fish Tacos with Chipotle Cream

~TACO~
2 cups of buttermilk
3 tablespoon of hot pepper sauce
1 teaspoon of kosher salt
1 ½ pounds of a white fish CUT INTO STRIPS (I use frozen tilapia)
Chill for 3 hours
~CHIPOTLE CREAM~
¼ vanilla yogurt
2 tablespoons of mayo
2 teaspoons of chipotle pepper powder
Chill for 3 hours
~BREADING~
½ cup of flour
½ cup of corn meal
2 teaspoon of salt
1 teaspoon of baking soda
~OTHER INGREDIENTS~
2 tablespoon of Olive Oil
Soft or Hard taco shells (I use soft)
~TOPPINGS~
Coleslaw
Onions
Cucumber
Corn
Whatever you want
1.  Cut the fish into strips and add to buttermilk mixture in a bowl, in a separate bowl make the chipotle cream, chill both bowls for about 3 hours
 2. Bread fish in breading then set aside for 5 minutes while the oil is getting hot, fry in for 2-3 minutes on both side
3.  Create your tacos :)

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