Fish Tacos with Creamy Chipotle Sauce

My significant other and I were recently traveling through Maine and found a Mexican restaurant for lunch. The special of the day was fish tacos and they were GREAT!

While relishing these amazingly good tacos, realized that I have never published my recipe for fish tacos so here it is.

For the fish, I use cod or haddock since I live on the east coast of Canada and it's what is most available for me. Talapia or any other white fish would do just as well.

Fish Tacos with Creamy Chipotle Sauce

4 Small Flour Tortillas
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
3 tablespoons fresh cilantro, chopped
1 pound fresh or thawed fish fillets
1/4 teaspoon salt
1/2 teaspoon pepper
Juice of 1/2 a lime
2 cups chopped lettuce (any variety)

For the Creamy Chipotle Sauce:
2 canned chipotle chiles in adobo (seeded)
1 cup sour cream

Place the chipotle chiles and sour cream in a blender or use a hand blender and process until sauce is somewhat smooth. Mix in more or less of the adobo depending on how spicy you want the sauce. Set sauce aside.

In a skillet set at medium heat, add the vegetable oil, cumin, cinnamon, garlic and cilantro. Saute those ingredients for 2-3 minutes being careful not to burn the garlic (if it turns dark brown, discard and start again).

Scoop the spices, to the side of the pan and add the fish fillets to the pan. Spread the spices over the fillets. Cover and cook for 3 minutes or until fish is mostly cooked. Then add in lime juice and let cook for 1 more minute or until the fish flakes easily.

Heat the tortillas (either in foil in the oven or in damp paper towel in the microwave for 30 seconds). Lay each of the warmed tortillas on a cutting board and place one-quarter of both the field greens and fish on the center of each tortilla. Then top each the Creamy Chipotle Sauce.

Fold the tortillas over to form tacos and serve immediately.

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