The sun has come back and the weather is all nice and warm and it’s just the perfect time to relax in a hammock tied between two shade trees and an icy bottle of beer in hand. Unfortunately for me, the hammock and shade trees remains a dream but the bottle of beer is chilling as we speak. Oh the blight of urban living! The good news is that there is a beautiful park outside my front door and picnic season is here (at least for the moment!)
Tonight’s dinner was settled in a flash. We had some fresh sole filets that were just waiting to be used and because the weather is so nice, I figured that some fish tacos would be just the ticket. Plus, they’d be sweet with a couple of icy cold beers. Sho’ nuff. These babies were yummers!
fish tacos with garlic-cumin yogurt sauce
2 white fish filets (I used sole)
1 egg, beaten
1/2 c cornmeal
1/2 c panko breadcrumbs
1 t chipotle powder
1 t chili powder
1/2 t salt
1 T oil
1 small container of fat free plain yogurt
2 cloves garlic, crushed
1 T cumin
flour or corn tortillas
1 large juicy tomato, diced
1 ripe avocado, diced
1/4 head cabbage or lettuce, shredded
1 lime cut into quarters
1. Cut the fish into managable strips. Mix the cornmeal, breadcrumbs, chipotle powder, chili powder and salt together. Dip fish into egg and then dredge in the cornmeal mixture.
2. Heat oil in a large cast iron pan and when hot, add the breaded fish. Turn fish over when golden brown, about 2-3 minutes per side. Remove from pan.
3. Prepare sauce by mixing the crushed garlic, yogurt and cumin together.
4. Heat tortillas over a gas flame until softened and slightly charred. Assemble tacos with the fish, cabbage, tomatoes, avocado and drizzle with the garlic sauce & squeeze a bit of lime juice over top.