May 9, 2013

Fish Tacos with Jalapeno Cream Sauce

You HAVE to try these....Plain and Simple.
Fish Tacos with Jalapeño Cream Sauce 
Yields 3-4 servings
  • 2 Tilapia fillets
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 cups shredded green cabbage
  • 1 carrot, peeled and grated
  • 3 cups baby spinach
  • 1/4 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 12 (6-inch) flour tortillas
  • 2 cups Monterey Jack cheese
For the jalapeño cream sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 jalapeños, seeded and minced
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh cilantro

Drizzle fish with olive oil and sprinkle with salt and pepper.  Cook in a counter top grill (I used my panini maker) for 3-4 minutes.  You could also cook the fish in the oven or on the stove top.
Remove from grill and let cool before chopping into bite-size pieces.
Preheat oven to 375 degrees. Lightly oil a 9x13 baking dish or coat with nonstick spray.
Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the fish and gently toss to combine.
To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.
To assemble the tacos, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and fish mixture.
Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

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