Fish Tacos with Chipotle Sauce Recipe

Tex Mex Seafood

Ingredients:
1 pound grouper fillet, skin and bones removed
2 Tbsp. all-purpose flour
2 Tbsp. cornmeal or crushed cornflakes
Salt and freshly ground pepper
1 Tbsp. olive oil, more if needed
8 fresh corn tortillas (6- to 7-inch diameter) or 8 baked, folded
tortillas
1 Tbsp. butter or margarine
2-3 cups finely shredded red leaf lettuce
1 large ripe avocado, pitted, peeled and sliced

Chipotle Sauce:

1/3 cup sour cream, preferably reduced-fat
3 Tbsp. mayonnaise, preferably reduced-fat
2 Tbsp. freshly squeezed lime juice
1 Tbsp. canned chipotle chiles (about 1 chile)
2 cloves garlic
1/2 tsp. chili powder

Directions:
Combine all the chipotle sauce ingredients in a blender or small food
processor and process until smooth. The sauce will thicken slightly as
it stands and will keep for 2 to 3 weeks in the refrigerator. If the
sauce is too hot for some tastes, offer additional sour cream on the
side. Let stand at room temperature while preparing remaining
ingredients.

Cut the fish into strips about 1 inch thick. In a shallow pan stir
together the flour and cornmeal with a pinch of salt and pepper; set
aside.

If using fresh tortillas, heat a large frying pan over medium heat.
Brush lightly with some of the oil. Briefly dip one tortilla in a bowl
of water and shake off excess water. Lay the tortilla in the heated
frying pan and cook until barely tinged with brown, 5 to 15 seconds.
Turn and cook until limp, 5 to 15 seconds longer. (Use the spatula or
your fingers to spin the tortilla while cooking to prevent it from
sticking to the pan.) Repeat to cook the remaining tortillas. Stack
them on a plate, cover and keep warm in a 2000F oven. Wipe the frying
pan clean. Dredge the fish pieces in the flour mixture, shaking off
excess. Melt the butter with the oil in the frying pan over medium
heat. Lay 3 to 4 fish pieces, without crowding, in the pan and cook
until browned, about 4 minutes on each side. Transfer the fish to a
baking sheet and keep warm in the oven. Repeat to cook the remaining
fish, adding more oil as needed.

To serve, arrange the fish, lettuce, avocado and tortillas with a bowl
of chipotle sauce on a large platter. For each taco, spoon some of the
chipotle sauce down the center of the tortilla, top with some lettuce
and avocado and 1 to 2 pieces of fish. Fold up and eat out of hand.

Serves 4.