Deconstructed Fish Tacos

Dressing

1/4 cup Mexican crema (If you don’t have a Latin grocery store in your area, add a little buttermilk to sour cream.)

Zest and juice from 1/2 lime

1 chipotle in adobo, minced

1/8 teaspoon Mexican chili powder

1/8 teaspoon cumin

Salt and pepper, to taste

Combine all of the ingredients and mix well. If you would like a smoother dressing, pulse it in a small food processor. Refrigerate until ready to use.

Crispy Tortilla Strips

2 corn tortillas

Oil for frying

Heat oil to 350^oF. Slice the tortillas thin, about 1/8”. Fry until crispy.

Fish

2 catfish (or any mild fish) fillets

Mexican chili powder, salt, and pepper, to taste

Heat a medium skillet over medium heat. Spray with non-stock spray. Pat the fish dry and season with Mexican chili powder, salt, and pepper. Dear the presentation side first. Once the bottom half of the fish has cooked, flip the fish. Cook until the fish is done.

Salad

2 cups lettuce

Dressing, from above

1/2 cup pico de gallo

1/4 cup queso fresco, crumbled

Crispy tortilla strips, from above

Mix the lettuce with the dressing. Top with pico de gallo and cheese, and garnish with crispy tortilla strips. Serve with fish.

Yield: 2 servings