Sunday, June 6, 2010
3-4 cups shredded white cabbage
1/2 cup sour cream
1/2 jalapeno pepper, seeded, finely minced
2 Tablespoons fresh lime juice
1/4 teaspoon salt
1 teaspoon minced chipotle pepper
1 pound of boneless white-fleshed fish fillets (I used basa)
3 Tablespoons vegetable oil
1 onion, cut into thin wedges
1 avocado, peeled and diced
1 tomato, diced
4 tortillas (I used wheat because that's what I had on hand, next time I'd plan on using corn tortillas)
Combine the sour cream, jalapeno pepper, lime juice and salt. Mix half of this mixture with the shredded cabbage. Set aside remaining sauce.
Heat 1 T of the oil, and saute the onion until tender crisp (you want some crunch left in it). Remove the onion and keep it warm.
Heat the remaining T of oil to medium high. Cut the fish fillets into strips, salt and pepper them, and quickly fry them. Don't let them touch in the pan, do them in batches if necessary. Remove and keep warm. I piled it on top of the onions.
Toast the tortilla under the broiler, or if you like, quickly fry it until crisp.
To assemble, layer on a plate--
Cabbage (3/4-1 cup)
fish and onion
Top it all with the remaining sauce and squeeze fresh lime juice over.