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Fish Tacos with Chipotle Crema and Salsa Fresca (Emeril Lagasse) Recipe

Fish Tacos with Chipotle Crema and Salsa Fresca (Emeril Lagasse) Recipe

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Fish Tacos with Chipotle Crema and Salsa Fresca (Emeril Lagasse)

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Ingredients:

Serving

20 corn tortillas
1 large egg
1/4 cup milk
1/4 cup water
1/2 cup flour
2 tsp southwestern essence, plus more for dusting, recipe follows
1/2 tsp baking powder
2 lb 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 , recipe follows
salsa fresca , recipe follows
1 cup chopped fresh cilantro, garnish
2 tbsp chili powder
2 tsp ground cumin
2 tbsp paprika
1 tsp black pepper
1 tbsp ground coriander
1 tsp cayenne pepper
1 tbsp garlic powder
1 tsp crushed red pepper
1 tbsp salt
1 tbsp dried oregano
1 cup half-and-half
1 cup heavy cream
1 tbsp sour cream
4 tsp chopped chipotle peppers in adobo sauce
1/2 tsp salt
4 large tomatoes, about 2 1/2 lb, seeded and roughly chopped
1 cup chopped white onions
5 tsp minced garlic
4 serrano peppers, stems and seeds removed, minced
1/4 cup chopped fresh cilantro
2 tbsp fresh lime juice
1/2 tsp salt

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.
Emeril's Southwest Seasoning:
Combine all ingredients thoroughly.
Yield: 1/2 cup
Mexican Chipotle Crema:
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.
Yield: about 2 cups
Salsa Fresca:
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.
Yield: about 3 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1683.16 Kcal (7047 kJ)
Calories from fat	623.08 Kcal
		% Daily Value*
Total Fat	69.23g	107%
Cholesterol	204.31mg	68%
Sodium	3638.25mg	152%
Potassium	3922.75mg	83%
Total Carbs	205.08g	68%
Sugars	16.85g	67%
Dietary Fiber	28.48g	114%
Protein	66.41g	133%
Vitamin C	106.7mg	178%
Vitamin A	0.1mg	4%
Iron	11.4mg	63%
Calcium	630.8mg	63%

Amount Per 100 g
Calories	140.66 Kcal (589 kJ)
Calories from fat	52.07 Kcal
		% Daily Value*
Total Fat	5.79g	107%
Cholesterol	17.07mg	68%
Sodium	304.05mg	152%
Potassium	327.82mg	83%
Total Carbs	17.14g	68%
Sugars	1.41g	67%
Dietary Fiber	2.38g	114%
Protein	5.55g	133%
Vitamin C	8.9mg	178%
Iron	1mg	63%
Calcium	52.7mg	63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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