Monday, January 03, 2011

Fish Tacos with Spicy Sour Cream Sauce & Black Bean Relish



















This is a recipe that was inspired by the fish taco dish at Lulu's in Gulfport. It was the first time I had fish tacos and immediately fell in love. Can you tell I'm passionate about this? I AM. Here's my recipe, hope you enjoy!

SERVES 4-6 tacos.

Ingredients for tacos:

3 large (or 4 small) tilapia fillets
1 packet favorite taco seasoning
butter (I use fat free Parkay in the spray bottle)
shredded cheese (as much as you'd like, again I use fat free)
shredded lettuce
soft tortillas

Ingredients for Black Bean Relish:

1 can black beans drained and rinsed
1 can whole kernel corn drained and rinsed
1 tbsp finely chopped red onion
sprinkle of salt


Ingredients for Spicy Sour Cream Sauce:

1 cup sour cream (I use light)
1 packet favorite taco seasoning
1/4 cup salsa
1 tbsp finely chopped red onion
splash Louisiana hot sauce
splash jalapeno juice from the jar OPTIONAL
pinch of kosher salt (you can use regular)

Directions:

Pan-frying the fish doesn't take but about five minutes, so I suggest preparing your taco station first.

Chop the lettuce into shredded pieces. Then toss the ingredients for the Black Bean Relish together in a bowl. I always make the relish topping in a tupperware container so I don't have to clean an extra bowl.

Mix all the ingredients for the Spicy Sour Cream Sauce together (again, good idea to use a tupperware bowl), eyeballing the amount of taco seasoning added. Remember: you can always add but you can't take away, so taste-test to your liking. I like mine with a good spicy bite to it.

Turn non-stick pan (or sprayed regular pan) on medium heat and melt a little butter in it. Season both sides of fish fillets with taco seasoning and place in pan when its hot. After about two minutes flip the fish and cook on the other side. The fish is done when it flakes as you press your spatula into it. When it does this, break the fish into pieces with the spatula like you would ground meat, creating chunky bits. Add a little butter and seasoning to it at this point (again, another eyeball & taste test job.)

Turn off heat and start building your tacos. I do it in this order:


Place warm tortilla (microwave is fine) on plate and top with shredded cheese. Top with hot fish to melt the cheese a bit. Next, top with a healthy dollop of the Spicy Sour Cream Sauce and then a spoonful of your Black Bean Relish. Last top with as much lettuce as you'd like.

Enjoy!

Recipe created by me, Jill Corkern. :)

1 comment:

Bonjour said...

YUMMMMY cannot wait to try this recipe ! THanks for sharing Jill!

Hugs, Mona

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