Epicurean’s Chili Lime Fish Tacos

Today’s the day we’re talkin’ fish tacos! When I visited Baja, this was–HANDS DOWN–my favorite food. I vividly remember the first time I had them. I was sitting in a little side-of-the-road diner in Ensenada. Everyone was sharing the same salsa bowl, which wasn’t such a shocker. But (gasp!) they were totally double-dipping. Well I decided to let my stomach take over for my brain, got over my snootiness, and dug right in. Guess what? It was one of the most enjoyable eating experiences I’ve ever had.

Traditional Baja style fish tacos are a bit complicated for the busy home cook, but with Epicurean’s Chili Lime Butter, I was able to create a super-fast version that’s easier and healthier. You don’t always (or never) have to deep-fry your food to make it delicious. By simply adding butter, this is a great way to liven up your fish. The complex tastes from this simple recipe will leave your mouth doing the Cha-Cha (Okay, that’s Cuban, but it’s still awesome)!

Epicurean’s Chili Lime Fish Tacos

Los Ingredientes para el pescado:

Skinless tilapia fillets or halibut (I prefer halibut, either is great!)

1/2 teaspoon kosher salt to taste

2 tablespoons vegetable oil

To prepare the fish (using approximately 5 ounces or 6 skinless tilapia fillets), pat the fillets dry and sprinkle with kosher salt.

Heat one tablespoon Epicurean’s Chili Lime Butter in a nonstick skillet over medium-high heat. Sauté half of the fish fillets at a time, turn once, until golden and just cooked through for approximately 4 to 5 minutes.

Transfer to plate tented with aluminum foil and cook remaining fish. Top fish with a dollop of Epicurean’s Chili Lime butter before transferring them to the tacos.

Los Ingredientes para el taco:

Cream Sauce

            1/3 cup mayonnaise

            1 cup sour cream

            2 tablespoons lemon juice

Fill corn tortillas with fish (I always double them up because corn tortillas do tend to fall apart with this much goodness in them!), shredded cabbage (trust me), pico de gallo or your favorite salsa, cilantro, and slices of avocado (or fresh guacamole). Serve with cream sauce and wedges of lime.

Also, don’t forget to crack open a Pacifico or Negra Modello, and dream of being somewhere warm and sunny! 

With Love,

Jami