Fish Tacos with Chipotle TortillasFrom laurak 10 years ago
- 1 lb. haddock, red snapper, or other light fish shopping list
- 1 T. butter shopping list
- 1 small onion shopping list
- 2-3 pickled jalapenos shopping list
- juice from 1 lime shopping list
- small bunch of cilantro shopping list
- 1/2 c. yogurt shopping list
- 1/2 c. mayonnaise shopping list
- juice of 1 lime shopping list
- 1/2 tsp. each cumin, dill, oregano, and cayenne shopping list
- salt and pepper to taste shopping list
- 3 c. flour shopping list
- 1 T. salt shopping list
- 1/2 c. lard shopping list
- 1 1/4 c. warm water shopping list
- 2-3 chipotles, with a bit of adobo sauce, mashed to a paste shopping list
How to make it
- The tortillas are really much easier than you think. They just take a bit of time. Mix the flour and salt in a large bowl. Add the lard, and break it up with your fingers, coating each piece in flour, until it resembles coarse, pebbly sand. Add the water in several batches, with the chipotle paste, and mix it all up until it forms a not-too-wet dough.
- Roll the dough into a 3-inch log, and break it into 16 equal pieces. Roll each piece into a small ball, and let them sit for 15 minutes.
- Heat a heavy skillet over medium-high heat. Roll each tortilla out thinly on a floured surface into roughly circular shape, and cook in the skillet for 30 seconds to a minute on each side. You want them to brown a little bit, and they will probably start bubbling up once the skillet gets very hot. That's ok. I roll the next tortilla out while the tortillas are cooking and the timing seems perfect to me. Keep the tortillas warm on a plate with some foil or something while you make the sauce and fish.
- The sauce is very simple. Mix the yogurt, mayonnaise, lime juice, and spices together until you have a liquidy, spicy, tasty sauce. Salt and pepper to taste. You are done with that.
- The fish is almost easier. Cut the fillet into 1-inch pieces. Melt the butter in a big skillet, and add the fish. Saute for about 3 minutes, breaking the fish up with the back of your spoon. Once it's started to cook through, add the chopped onions and jalapenos, and cook for another 2-3 minutes. Then add the lime juice and cilantro, cook for 30 seconds more, and remove from heat.
- Then you just have to assemble your lovely tacos and eat them, and pretend it's summer and you aren't in a frozen snowy tundra of a city on the east coast.
People Who Like This Dish 19
The Cooklaurak Boston, MA
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