Fish Tacos

                                      Fish Tacos with Chipotle Cream

This is one of me and my husband's favorite go-to meals.  It is so simple and very delicious.  For those of you who are thinking "Fish?  In a taco?  Really??  Yuck!!!", take a walk on the wild side and I promise you won't be disappointed.  Unless you don't like fish; I can't help you there, because even though everybody loves tacos, it IS still fish inside....

For the taco:

1 lb tilapia (I get the frozen bag of individually wrapped, but fresh is always better)
White corn tortillas
Shredded cabbage
Optional toppings: chopped fresh jalapeno, cilantro, tomatoes, etc.
Cajun or blackening seasoning
Salt and pepper
Olive oil
Lime

For the cream:

2-3 chopped chipotle peppers in adobo sauce (or more to taste)
1/4 cup mayonnaise (not Miracle Whip!!)
1/3 cup sour cream
2 T whipping or heavy cream (or milk)


Place the tilapia in a dish and sprinkle lightly with salt, pepper, olive oil, and lime.  Let sit while you make the cream.

In a bowl, combine the chopped chipotle peppers with the mayo, sour cream, and milk or cream.  You may want to add some of the adobo sauce to add more flavor.  You can add more of less of the cream until you get the consistency you want.  This is going to be the sauce you drizzle on the finished tacos.  Place in the refrigerator until you're ready to use.

Heat a large skillet to medium-high and add a tablespoon or two of olive oil.  Place the tilapia in heated skillet and sprinkle cajun seasoning on the fish while cooking.  Turn fish after a couple of minutes and sprinkle seasoning on the other side.  Cook for another couple of minutes, until fish is flaky and remove to a plate.  Keep fish warm while you heat the torillas.

In a small skillet heated to medium, spray some cooking oil and heat torillas individually and keep warm.

To assemble, place whole, or chunked fish in the warm tortillas and add shredded cabbage.  Drizzle the chipotle cream next.  I don't drizzle, I pour...I could eat that stuff with a spoon!!  Anyways, finish with any other toppings to your liking.  I serve these with fiesta black beans and rice.

I hope I've gotten you fish/taco combination haters to change your mind....these are sooo yummy and pretty healthy (minus the enourmous glob of creamy goodness that I use).  Enjoy!!

Sour Cream Beef Enchilada Casserole

                

First of all, ignore the chicken in the picture.  I am not a photographer and photos of sour cream and beef together in an enchilada casserole are hard to come by...at least ones that I thought looked cheesy enough.

Secondly, I stole this recipe.  I am proud to admit this because the person I stole it from will not be reading this...he doesn't know I have a blog.  I don't think he would mind anyways....I hope. :)

Finally, you certainly could substitute chicken if you wanted to, but I just loved the combination of the beef mixed with the sour cream and there are plenty of sour cream chicken enchilada recipes out there anyways, so just make this with beef, ok??

You'll need:

2 lb ground beef
1 med onion
1/3 cup salsa (I use Pace)
1 1/2 t cumin
1/2 T chili powder
1 1/2 t salt (or to taste)
1/4 t black pepper (or to taste)
1/2 stick butter
2 T flour
1 1/2 cups milk
16 oz sour cream
12 corn tortillas
2 cups shredded mexican cheese...or more :)

Cook ground beef and onion until brown, drain grease, add seasonings, and simmer for a few minutes to let flavors marry, or co-habitate for you commitment-phobes.  In a separate skillet, melt butter and add flour, stirring constantly until mixed.  Add milk slowly, stirring to avoid lumps, until thick and bubbly.  Remove from heat and add sour cream.

Spray a 9x13 baking pan with oil and layer 6 tortillas on bottom.  Add 1/2 sour cream sauce, 1/2 beef mixture, and 1/2 cheese (or enough to cover beef...you can never have too much cheese).  Repeat layers one more time and finish with the cheese......lots of it!!  Can you tell I love cheese??  If you know me, then you know who I'm married to...the epitome of human cheesiness!!  Anyways, bake in a 375 degree oven for 25 minutes or until bubbly and heated through.  Let stand for 5 minutes at least to let layers set.

You could add black olives, jalapenos, or fresh cilantro to garnish.  You could even add green chiles to the beef mixture (I think I will).  Hope you all enjoy!!