FISH TACOS

Mexican Chipotle Crema

• Yield: About 2 cups

Ingredients

• 1 cup half-and-half

• 1 cup heavy cream

• 1 tablespoon sour cream

• 4 teaspoons chopped chipotle peppers in adobo sauce

• 1/2 teaspoon salt

Directions

• In a bowl, mix the half-and-half, cream, and sour cream. Let crema sit at room temperature for 24 hours to develop culture.

• In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth.

• Serve with the fish tacos or other dishes, as desired.

Salsa Fresca

• Yield: About 3 cups

Ingredients

• 4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped

• 1 cup chopped white onions

• 5 teaspoons minced garlic

• 4 Serrano peppers, stems and seeds removed, minced

• 1/4 cup chopped fresh cilantro

• 2 tablespoons fresh lime juice

• 1/2 teaspoon salt

Directions

• Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.

• Serve as an accompaniment to fish tacos, or other dishes, as desired.

Fish Tacos With Chipotle Crema And Salsa Fresca

• Yield: 4 to 6 servings

Ingredients

• 20 corn tortillas

• 1 large egg

• 1/4 cup milk

• 1/4 cup water

• 1/2 cup flour

• 2 teaspoons Emeril's Southwest Essence, plus more for dusting

• 1/2 teaspoon baking powder

• 2 pounds firm white fish, cut into 4 by 1 by 1/4 inch strips

• 4 cups vegetable oil, for frying

• 4 cups shredded mixed green and red cabbage

• Lime wedges

• Chipotle Crema

• Salsa Fresca

• 1 cup chopped fresh cilantro, garnish

Directions

• Preheat the oven to 350 degrees F.

• Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.

• In a large pot or deep fryer, heat the oil to 350 degrees F. over high heat.

• In a large bowl, beat the egg with the milk and water. Add the flour, Essence, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 2 minutes. Remove and drain on paper towels, and season lightly with the Essence.

• Stack 2 tortillas together on plates, and top with the fish. Squeeze with lime juice, and top the fish with cabbage, crema, and salsa to taste. Garnish with cilantro and serve immediately.