Fish Tacos

Ole!




Ingredients:
2 Tilapia Filets
Creole Seasoning
Limes
Shallot
Sour Cream
Chili Powder
Salt
4 Soft Corn Tortillas
Fresh Salsa (chopped onion, tomatoes, jalapeno and cilantro)


First, rub the tilapia fillets with the creole seasoning on both sides.  Heat a little olive oil and butter in a saute pan over medium-high heat and add the tilapia.  Cook for a few minutes on each side until cooked through and slightly crispy on the edges.


While the fish is cooking, put some sour cream in a bowl.  Add the zest and juice of half a lime, a pinch of salt, about a teaspoon of finely chopped shallot and as much chili powder as you'd like.  Stir this into a nice sauce and set aside.


Heat the corn tortillas either in a non-stick pan or wrapped in tin foil in the oven.  When the fish is done, divide the 2 fillets among the 4 warm tortillas.  Squeeze a little more lime juice over the fish, top with the sour cream sauce and fresh salsa.  Eat!


I like to serve these with refried beans and corn chips because it's delicious to scoop some beans onto the taco as you go.  You can really jazz up a can of vegetarian refried beans by doing this: plop them out into a sauce pan, mix in about 2 tablespoons of green salsa, about 1/4 cup shredded cheddar cheese and 1 tablespoon of sour cream.  Cook over medium heat, stirring occasionally, until heated through.


Serves 2....best recommended with a bottle of Pacifico garnished with a lime wedge.