It’s getting warmer here in Adelaide and there are certain foods and drinks that embody warm weather and fish tacos are one of them. It’s not just the fish, but the flavors that go with them.
The fish was an Australian salmon (not really a salmon at all) from our trip to Streaky Bay. According to the entry on Wikipedia (use at your own risk), these fish aren’t supposed to be good eatin’, as folks in Missouri would say. But pan-fried with little salt and pepper, then flaked off into homemade tortillas, topped with creamy chipotle sauce and mango salsa: superb.
I think these will become a summertime staple around my house.
Here’s my recipe for the creamy chipotle sauce in case you want to make them, too.
1/4 cup sour cream
1/4 cup mayonnaise
Juice of one lime (a tablespoon or so)
2 tsp. of the adobo sauce from chipotles in adobo (use more if you like it spicy)
A bit of sugar (a Tbsp. at most– you may not need it at all, especially if you use Miracle Whip instead of mayo)
Mix all ingredients together and drizzle over tacos.