Description
Fish and Chips takes a new look in these tacos layered with french fries, blackened tilapia, cabbage and a chipotle-lime dressing.
Scale
Ingredients
For the Chipotle-Lime Dressing
- 8 oz light sour cream
- 1–2 tablespoons minced chiles in adobo sauce (remove seeds for less heat)
- 1 tablespoon lime juice
- Zest of 1 lime
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon Old Bay
- Salt and pepper, to taste
For the Fish
- 2 tilapia filets (12–16 oz total)
- 1 tablespoon paprika
- 1 1/2 teaspoons brown sugar
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Tacos
- 36 Alexia Smart Classics Straight Cut Fries, cooked according to package directions
- Shredded cabbage
- 8 corn tortillas
Instructions
For the Chipotle-Lime Dressing
- Mix all ingredients in a small bowl until smooth
For the fish
- Heat 1 tablespoon of vegetable oil in a cast iron skillet over medium high heat. Cook the fish for 3 minutes on each side, or until desired doneness. Let rest for a few minutes, then break up using a fork.
- If desired, heat tortillas over an open flame until charred.
- In each tortilla, layer 4 Alexia fries and some of the fish, then top with shredded cabbage and the Chipotle-Lime Dressing.
Recipe Notes:
Chipotle-Lime Dressing recipe adapted from Allrecipes