These fish tacos use any filet of white fish. They are cheesy, spicy, creamy and crunchy all at once.
Servings: Varies, recipe is adjustablePrep Time: 20 min. Cook Time: 5 min.
Filet of fish (I use bass or croppie from our pond but you could also use any filet of white fish from the store)
Juice of one lemon
Plain bread crumbs
Oil for frying fish
1/2 cup sour cream or greek yogurt
1 (or more) chopped up chipotle chile in adobo sauce (from the international section of your grocery store, they come in a can)
Marinate the fish filets in lemon juice for at least a few hours. Roll them in bread crumbs and fry in oil until they are browned on both sides. Set aside. Make the sauce by combining the sour cream/yogurt with the chopped chipotle chile pepper. Add in about a teaspoon of the adobe sauce the pepper is canned in. Stir these two ingredients together for your sauce. Assemble tacos by layering onto a flour tortilla the fried fish, cheese, cabbage and avocado. Top with a dollop of the sauce.
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