Recently Russ took the three kids fishing at a friend's house. When I got home from work that night, I found a baggie full of about 3 pounds of crappie (pronounced "crop ee") that Russ had skinned and filleted. Because I'm not a huge fish fan, I decided to make tacos out of them. Our family loves fish tacos! Even if you don't like fish, and the sound of putting it in a taco sounds irreligious, I would be willing to bet that if you tasted these tacos, you'd love them! Fish Tacos with Cilantro-lime Crema
First make the Crema: (measurements don't have to be exact)
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 T. mayo
3 T. sour cream
1 t. zested lime rind
1 1/2 t. fresh lime juice
1/4 t. salt
1 garlic clove, minced
Next make the rub: (again, don't worry about being exact)
1 t. ground cumin
1/2 t. paprika
1/4 t. ground red pepper
1/8 t. salt
1/8 t. garlic powder
Sprinkle this evenly on both sides of about 1.5 pounds of mild fish (like tilapia, red snapper, crappie).
Place foil over a cookie sheet and lay fish evenly on the sheet. Bake fish at 425 degrees for about 9 minutes or until the fish flakes easily.
While fish is baking, shred lettuce or cabbage and slice or dice some avocados. Sometimes I sprinkle a little garlic salt over the avocados.
Serve fish with crema, lettuce and avocado in steamed corn tortillas. (I steam mine by putting about 6 of them in a damp paper towel and microwaving for 30-45 seconds.)
Enjoy and let me know what you think.
