Fish Tacos

BN and I really like Una Mas, the Bay Area taqueria chain. We prefer it to the “Mexican” places we’ve tried in Oregon where they build you a burrito from a cafeteria/salad bar type of setup. For some reason the food comes out very forgettable. But Una Mas fish tacos are the best I’ve had from restaurants in the same genre. (Someday I will go to coastal Mexico and be spoiled for anything north of the border.) Meanwhile, I came up with this recipe for a very fast dinner. Because tacos are my ready-in-20-minutes option, I usually buy supermarket pico-de-gallo.

Chipotle Fish Tacos (serves 2)

1 lb delicate fish fillets such as tilapia or sole
3 tsp safflower or canola oil
1/4 cup sour cream
2 tsp chipotle chile powder (smoked jalapenos)
garlic powder
cumin
salt
pepper
all-purpose flour
1 lime
small corn or flour tortillas
shredded cabbage
pico-de-gallo or other fresh salsa

In a small bowl, combine sour cream, 1/2 tsp chili powder, 1/4 t garlic powder, a pinch of salt, and juice from half a lime. Set aside to serve with the tacos.

In another small bowl, combine 2 T flour, 1-1/2 tsp chili powder, 1/2 t cumin, 1/4 t garlic powder, 1/4 t salt, and a dash of pepper. Scatter the mixture on a large plate, and dredge the fish fillets, folding under thin parts first so that your pieces are of a fairly uniform thickness.

Heat oil in a non-stick skillet. When the oil shimmers, add the fillets in a single layer. Depending on the thickness of the fish, cook for 2 to 3 minutes per side, or until the fish flakes apart easily. Transfer to a covered plate, and wash and dry the pan to use for heating tortillas, one at a time, flipping a few times until they are hot and flexible.

Assemble tacos with pieces of fish, sour cream sauce, pico de gallo, cabbage, and a squeeze of lime. Muy bueno!