Karen's Fish Tacos

Karen makes Tex-Mex style Fish Tacos using Chilean Sea Bass. Recipe is below:

Karen's Fish Tacos

Spicy Caper Sauce
1 Cup Plain Greek Yogurt
1/2 Cup Mayo
1 large Jalapeno de-seeded and chopped fine
1 tsp Capers chopped fine
1 tsp Oregano
1/2 tsp Dried Dill
1/2 tsp Cumin
1/2 tsp Ancho Chili powder or Cayenne Pepper
Salt to taste
Juice of 1 lime

Mix all ingredients together and refrigerate until fish is ready.

Pico De Gallo

1/3 Med Onion chopped
1/2 Cup chopped grape tomatoes
1 Jalapeno chopped
2 Tbsp fresh Cilantro chopped
Salt to taste
Juice of 1 lime

Mix all ingredients together and refrigerate until fish is ready.

Fish Tacos

2 fish filets
2 Tbsp Chili Powder
2 Tbsp Chipotle Chili Powder
2 Tbsp cooking oil divided into 1 Tbsp portions
6 Corn tortilla shells (fresh)
Napa Cabbage or Lettuce shredded

Heat 1 Tbsp cooking oil in skillet. Combine the two chili powders to make a blackening seasoning. Coat fish filets with chili mixture. Once oil is hot, place fish into oil and cook on medium high approximately 3 minutes per side per inch of thickness or until fish is flakey. Let fish rest on paper towels until ready to eat.

Heat 1 Tbsp cooking oil in a seperate skillet. Once oil is hot, briefly warm individual fresh tortillas in hot oil, 10 seconds per side. Do not overcook tortillas or they will get fried like tostado shells. You want them to still be limp when you pull them from the oil. Let tortillas rest on paper towels to drain grease from them.

Place flaked fish into tortilla, add napa cabbage or lettuce, add caper sauce, add pico de gallo, and cheese. Enjoy!!!

Canon G30 used to shoot this video:
http://amzn.to/1Hzvci0

Music:
"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/