simply delicious Ingredients for Lime Crema
with Rynn Hennings
thehouseofelynryn.com
• 1/4 cup mayonnaise • 1/4 cup sour cream • 2 tablespoons fresh lime juice (about 1 small lime) • 2 teaspoons sriracha hot chili sauce • 1 teaspoon sweet chili sauce • 1/8 teaspoon onion powder • 1/8 teaspoon garlic powder Ingredients for Fish • 1 1/4 pounds white fish fillet (cod used in this recipe) • Red pepper, ground • Salt • Black pepper • Cooking spray or cooking oil • 1 tablespoon butter Ingredients for Tacos
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fter a long day enjoying the water, I am always reminded of one of my favorite meals: fish tacos. This tradition harks back to a slow float down a long, lazy river years ago. The current was weak and the sun was hot, but the water was cool and inviting. Some of us slipped into the water to take a break from the baking sun and that is when I spotted a taco stand ahead. We sat outside, shaded by colorful umbrellas while we munched on fish tacos filled with white fish, colorful veggies, and topped with a creamy lime sauce. This recipe is similar to those tacos and is made with baked white fish for a healthy and delicious meal. I’ve included a recipe for pico de gallo for topping the tacos or eating with chips. These tacos are very easy to make and many of the vegetables can be chopped the day before if stored separately in the refrigerator. The pico de gallo and lime crema can also be made a day ahead. The recipe lists cod but most white fish will work just as well.
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1/2 cup corn, toasted (use fresh or frozen corn) 1 tablespoon butter (6) 6-inch flour tortillas 1 cup purple cabbage, shredded 1 cup iceberg lettuce, shredded 2-3 green onions, chopped 3 tablespoons cilantro, chopped 1/2 avocado, sliced (sprinkle with lemon juice to prevent browning)
Directions for Pico de Gallo 1. Add tomatoes, onion, jalapeno, lime juice, cilantro, and salt. Stir. Let marinate for 30 minutes. Directions for Lime Crema 1. Stir together the mayonnaise, sour cream, lime juice, hot and sweet chili sauces, onion powder, and garlic powder until well mixed. Place in the refrigerator.
Ingredients for Pico de Gallo
Directions for Fish 1. Preheat the oven to 375 degrees F. 2. Coat the bottom of a baking dish with cooking spray or brush with cooking oil. Place the fish in the baking dish. Sprinkle with red pepper, salt, and black pepper. Cut the butter into small pieces and place on top of the fish. Bake for 20 minutes or until the fish is flakey and no longer opaque. (Fish should be cooked to an internal temperature of 145 degrees F.)
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Directions for Tacos 1. In a skillet, melt a tablespoon of butter and add fresh or frozen corn. Stir on medium heat until corn is cooked and starting to toast. 2. In a non-stick skillet, heat tortilla shells one at a time for a few seconds until starting to toast. Remove from heat and gently fold in half.
BAKED FISH TACOS Servings: 6 | Prep Time: 30 mins | Cook Time: 25 minutes
3 Roma tomatoes, seeded and chopped 1/2 cup sweet onion, chopped 1 jalapeno minced with membranes and seeds removed 1 lime, juiced 1/3 cup cilantro, chopped 1/4 teaspoon salt
22 • SURRY LIVING August 2021 Issue
