Baja Fish Tacos with Adobe Crema
When I think of fish tacos I can’t help but think of my sister and her family living in San Diego. Such great memories of going to the beach with the kids, hanging out all day under the sun and wrapping up the day by watching the sunset on the porch of a little mexican food joint atop one of the cliffs. While enjoying the transition to those cool nights, we would throw on a sweatshirt and enjoy some mexican food, margaritas, beer while laughing at various family stories.
Jill who isn’t a fish monger unless it’s a lobster roll or a crab cake actually took to fish tacos. I know many of the Baja tacos are fried but I made mine on a griddle. I wanted to the fish to shine and also wanted to make a nice pink sauce that combined chipoltes in adobo, sour cream, cilantro and some lime juice.
You have fresh fish with smokey spicy seasoning, the sweetness from the corn tortillas, the creamy spicy smokey sauce and for the acid and crunch from the sweet vinegar cabbage slaw. As a side dish I made a roasted corn salad with fresh jalapenos, red peppers, jicama, black beans mixed with a little of the chipotle adobo sauce and lime juice. Roasted corn is so cheap and delicious this time of year it’s hard not to put a few ears in the basket every trip to the market.
1 lbs of fresh tilapia
1 tbs Tajin seasoning
2 tsp Ancho Chili powder
1 tsp Kosher Salt
Chipotle Adobo Crema
1 cup sour cream
handful of cilantro
juice of 1 lime
2 chipoltes in adobo
3 tbs of the adobo sauce
Salt to taste
you can thin it with milk or cream if it needs it
packaged cabbage slaw (half a bag)
1 tbs of sugar
2 tbs of white vinegar
juice of one lime
Roasted Corn Salad
5 ears of fresh corn
2 fresh jalapenos
1 red pepper
1 can of organic black beans
3 tsp Tajin seasoning
2-3 tbs Adobo crema
This recipe is really easy but has a few steps. From a timing perspective let’s start with Corn salad.
1. 5 ears of corn, shucked and cleaned rubbed with some olive oil and some Tajin seasoning. Roast for about 40 minutes in a 400 degree oven. While the corn is roasting, fine dice your jalapeno, jicama and red pepper and add them to a large bowl. Rinse your canned black beans and also add to the bowl. When the corn is done, let it cool and cut off the kernels and add them to the bowl. Set aside until ready to serve. When time to serve, add the adobo crema and some Tajin seasoning. Taste and adjust accordingly.
2. For the crema. I added 1 cup of sour cream in a blender with the juice of one lime. I also added two chipoltes and about 2 or 3 tbs of the adobo sauce. I pinched a handful of cilantro and blended until smooth. Taste and season accordingly.
3. Slaw – Add vinegar and sugar to a mixing bowl and whisk until the sugar is dissolved. Add the cabbage slaw and squeeze half a lime’s juices. Taste and adjust accordingly
4. Take your dry rubbed fish and put it in a heated non stick pan on medium heat. Fish cooks quickly so it takes about 3-4 mins on each side. Remove the fish to rest, clean the surface and heat your tortillas for about 1 minute.
To serve, put some of the slaw on the tortilla and then your fish pieces with the crema on top.