You know I always say that if my family won't eat the leftovers, the leftovers will come to them by making something out of the leftovers for dinner one night. Well, I felt the same way about the fish tacos, except it was changed to "if I can't find a fish taco as good as the one in Long Beach, I'll just make them them."
Anyway, when I was looking for the chipotle sauce there was an employee in the condiment aisle who asked if I needed help. I requested the sauce and she pointed it out. Then, because it's just my way and I can never pass up a moment to pass on words of wisdom to another person, I told her my quest for the perfect fish tacos.
I shared that the only combination that truly worked for me was Chipotle sauce AND fresh cilantro. Other fish tacos were okay, but none had measured up to that first fish taco I had in Long Beach. And though it seemed like a logical combination considering it's a fish taco, no other taco had both chipotle AND cilantro.
The gal said, "Everything is better with cilantro."
Our eyes met across the aisle. We both sighed. And though we had never met and would probably never meet again, we understood each other completely.
I made fish tacos last Friday and they were pretty perfect.
- Hidden ValleyFarmhouse Originals Southwest Chipotle Dressing
- 1⁄2 tsp chili powder
- 1⁄2 tsp table salt
- 1⁄2 tsp black pepper
- 16oz uncooked Atlantic cod, or halibut, skinless fillets cut in 1-inch pieces
- 8 small flour tortilla(s) (6-inch) varieties
- 1⁄2 cup(s) uncooked green cabbage, red cabbage, one carrot, shredded
- Green onion thinly sliced
- Fresh cilantro
- Spray a broiler rack with cooking spray; preheat the broiler.
- Sprinkle the fish with the chili powder, salt and pepper. Spray lightly with olive oil cooking spray and place on the broiler rack. Broil 5 inches from the heat until the fish flakes easily when tested with a fork, 3-5 minutes.
- Divide the fish among the tortillas, top with the chipoltle, cilantro, and cabbage.