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I work fulltime outside our home but eating with my family is important to me and I am always looking for ways to incorporate healthy quick meals my husband and I can put together fast once I’m home. He often jokes that he’s going to pay my mom to give me (or him) cooking classes so we can open the fridge and in 20 to 30 minutes have a hot delicious meal on our table just like she so frequently does.
I did ask my mom to help me create a quick recipe because I knew anything she created would have the flavors we all crave and that keep us connected to our cultural roots. Her meals not only take me back to my childhood but the meals that focus on the flavors of our Mexican heritage let me travel back to summers spent with cousins playing in Monterrey, MX waiting for her and my aunts to call us in to eat. Ask and you shall receive… she reminded me that our favorite fish tacos are quick to make and can be a meal all on their own.
We needed a few ingredients so we took a quick trip to La Michoacán Meat Market, our neighborhood grocery store that carries all sorts of Latin food products to find the flavors we needed. We bought avocados from Mexico, picked up a few cans of La Morena Chipotle Peppers and Jalapenos, as well as the Honduras style sour cream we wanted to use.
We went to La Michoacán specifically because we wanted La Morena products and knew we could find them in their store plus it is small enough that we can pick up what we need and get in and out faster than at our other grocery stores. Yes, you can find other brands of peppers but La Morena is an authentic, Mexican food brand that allows me to incorporate a true taste of Mexico into my own home cooking. The peppers were easy to find in the main aisle that leads to the meat market at the back.
Fish Tacos with Chipotle Cream Sauce – Traditional Flavors
- 3 lbs. of Tilapia or other firm white fish (about 5 med filets or 7 small)
- Seasonings to taste (Garlic, onion, pepper, salt, or other preferred powdered seasonings) I used-Salt, Pepper, and McCormick Seasonings – Sabroseador (it’s was bought in Mexico but you can use lemon pepper or Adobo)
- 4 tablespoons canola oil
- 1 pack corn tortillas
- ¼ cabbage head cut in shreds
- 1 Avocado
- 1/4 (3 or 4 slices) Bell Pepper
- 1/4 onion (cut into rings)
- Chipotle cream sauce
Chipotle cream sauce
- ½ cup sour cream (I used estilo Hondureña but any sour cream will work)
- 3 tablespoons milk
- 1 can 7oz La Morena Chipotle Peppers in Adobo Sauce
- 1 tablespoon consommé (chicken bullion powder)
- 1 teaspoon salt
First cut your cabbage and avocado. Set aside. Blend the sour cream, milk, 2 chipotle peppers and 1 tablespoon of adobo sauce, bullion, and the salt for about one minute. The consistency should be like yogurt. Set aside.
Dry the fish filets and season them to taste. Heat enough oil to cover the bottom of your pan, about 4 tablespoons, and season it with a few slices of onion and bell pepper. Add the seasoned filets once the oil is hot. Cook for about three minutes on each side or until the entire filet is white opaque /cooked through. Remove from heat. Repeat with other filets until all are cooked.
Heat your comal (griddle) and warm up your corn tortillas. Then assemble your fish tacos with chipotle cream sauce. Take a few pieces of the fish and flake or cut them and add them to the tortilla, add a line of the chipotle cream sauce to taste, add cabbage and avocado and your done. Creamy, crispy, earthy… delicious and it’s a super fast meal you can have on the table in 15 minutes. This way you can actually sit at the table and enjoy a little quality time with you family.
What are some of your favorite flavorful go-to quick recipes? What helps you go from getting home to dinner on the table in less than 30 minutes? Would love to hear your tried and true tips.Pin It