I got this recipe out of a magazine. Fish tacos was something I just couldn't imagine eating until I finally tried it...and now I'm hooked. These are amazing and so easy!
1 lb. fish 1/2 inch thick (I went with Ahi steaks because it doesn't fall apart as easily)
1 T cooking oil
1 t. chili powder
1/2 t. cumin
1/4 t. each of salt and pepper
6 6 in. tostada shells or tortillas
1/2 cup sour cream
1 t. chipotle chile pepper in adobo sauce, finely chopped
2 cups shredded romaine lettuce or packaged cabbage with carrots (coleslaw mix)
1 ripe avocado, cut into thin slices (optional)
1 cup refrigerated salsa
snipped cilantro (optional)
Preheat grill. Place fish fillets on plate and rub each fillet on both sides with the oil. In small bowl combine chili powder, cumin, slat and pepper; rub onto fillets on both sides. For chipotle cream, in another bowl combine sour cream and chipotle pepper, set aside. Grill fish until fish flakes easily, turning fish once. Top tortillas with coleslaw mix, fish and avocado slices. Serve with salsa, chipotle cream, cilantro and lime slices (if desired). Yum, yum!
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