My Gourmet Fish Tacos Recipe with White Sauce

When it is Summer, and it's hot and slightly humid out, all I want is something fresh and light to satisfy my appetite. The normal BBQ fare is not going to work today, something else is needed.

When I think like this only a few things come to my mind......fresh fruit, fresh fish, and a cool beverage. I think Baja style Fish Tacos with a light but zingy white sauce and Cool Mango Pineapple Salsa that's just a little spicy. It is a simple meal that fits so well with a midsummer evening when all you want is to be refreshed and filled, but not too full. Add a Reed's Ginger Brew fresh from the fridge or a cool, crisp Mojito, life and its trials just slip away.

THIS is how I roll, fish taco style. Enjoy!

For about 4 people-

3-4 Fillets of Tilapia -I use Tilapia because it flakes well, is mild and inexpensive.

Corn Tortillas - Little round tortillas of some sort works

3 Jalapenos

A small head of Cabbage

A Hot Sauce of your choosing

Cheese - Cotija if you can find it

1 Bunch Cilantro

1 Clove Garlic

1 Ripe Mango

1/2 Pineapple or a med container from the grocery with cubed pineapple ready to go.

1 Red Onion

6 Limes

1/2 cup Sour Cream

1 small Plain Yogurt

White Vinegar

Season Salt

Cumin

Chili Powder

This is THE fish taco white sauce! Everyone raves about this. It is styled for grilled fish but you can add mayo to it for a fried fish taco! Yummy, I love it!

Combine the Sour Cream, and Half or more of the Yogurt, depending on your taste or amount of guests. Note: Some will be eaten by guests with chips if you let them. Same with the salsa if you leave it out. SO GOOD!

Then add the juice of 1-2 limes, 3 cloves Garlic very finely minced , a teaspoon of season salt, a tablespoon of Cumin and a dash of chili powder, some very finely chopped cilantro (a small handful or to your own taste) plus 1 Finely chopped jalapeno, then mix it all together well. Taste with a chip and place in fridge or put out for guests to munch with chips.

Dice a Mango, Half a Pineapple, 1/2 the Onion, 1 or 2 of the Jalapenos (to your preferred heat) and 3-5 pieces of Garlic with a good handful of finely chopped cilantro and mix together in a large bowl. Add one tablespoon of Cumin and a teaspoon of Chili powder. Add the juice of at least 2 limes, depending on the amount of liquid they contain add more or less. Add salt to taste. Mix well and add a teaspoon of vinegar. Taste with a chip and place in fridge covered.

I like Tilapia because it is sized well, 1 fillet for 1 person typically, and it grills nicely and flakes well for serving in the Tacos. It is also a nice mildly flavored fish and takes the citrus and fruit flavors nicely with out being overpowered.

I usually have the fish in lime juice, about 1 or 2 of the limes will do, until I am ready to cook and then I take them out of the juice, sprinkle them with season salt and put them in an oiled "grill basket"; because fish has a tendency to stick I find I can work with the fish easier when in the basket rather than getting it stuck directly to the grill itself. Spraying the grill and or the "grill basket" with some PAM or oil will help, but is not, a guarantee that it won't stick,so, BE CAREFUL!

Cook until done (should be nice and firm but flaky) and then place on a nice platter. Break up the fish into little chunks for easier serving and placement within the tortilla. Sprinkle with a little lime, garnish with a sprig of cilantro for presentation.

Have the cheese grated and ready, use the fine grate. Try to have enough limes to cut one into wedges make the Cabbage into thin slices. Take a Tortilla, warmed, add the fish, some salsa, add the white sauce and a bit of the cabbage and cheese and you are ready to enjoy you own gourmet fish tacos. Finish it all with a sip of Reeds, maybe a Mojito or your favorite Mexican beer like a Corona or Tecate! Yum!