Despite the crazy wintery weather this past weekend, we have had a few hints that spring is around the corner. I don’t know about you, but when spring rolls around I start craving different foods – often lighter fare. I was having a couple friends over for a casual dinner. We were craving Mexican, but were feeling “beefed out” from the past week. I was craving fish, so I decided to take a typical Mexican dish and, as my friends like to call it, “Diana-fy” it. The end result was the birth of my latest culinary creation: Fish Tacos! Yes, you heard me. I said Fish Tacos. Laugh, roll your eyes, and then try this recipe:
2 Fillets of Sole
¾ Cup All Purpose Flour
2 tsp each of Chili Powder, Cayenne Pepper
Salt & Pepper to taste
2 TBS vegetable oil
4 Tortillas (small)
¼ Red Onion, chopped
1 Clove of Garlic, minced
½ Jalapeno Pepper, finely chopped
½ Cup Sour Cream
½ head Romaine Lettuce, chopped
1 Green Onion, sliced
DIRECTIONS: Prepare Fresh Salsa: Chop tomatoes, jalapeno pepper and red onion. Mix together with salt, juice of half a lime, and minced garlic clove.
Prepare Cool Chili-Lime Sauce: Mix sour cream with the zest of half a lime, the juice of ¼ lime, 1 tsp each of chili powder and cayenne pepper. If you like more heat, add hot sauce.
Chop Romaine Lettuce and Green Onion. Mix together.
Preheat oven to 300°F. Wrap tortillas in foil and place in oven to warm.
Prepare Fish: Mix salt and pepper, 1 tsp each of cayenne pepper and chili powder with flour.
Heat vegetable oil in a skillet. While the oil is heating, dredge sole fillets in the flour mixture.
Sauté the fillets for 4 minutes per side or until golden brown and crispy on the outside. Set aside, and keep warm.
And now for the best part: Assemble tacos and enjoy with a nice cold cerveza or a glass of your favourite white wine!!