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Fish tacos lightly fried in olive oil and topped with avocado, cabbage and cilantro. Smoky chipotle sour cream adds just the right amount of flavor and heat!
To make sour cream sauce, combine sour cream, milk, chipotle chiles and juice from 1/2 of the lime in a small bowl. Set aside.
Heat a large skillet over medium heat. Cut grouper into equal size pieces (about 3 pieces per fillet). Place two plates side by side on the counter. In one plate, sprinkle the flour and season with salt and pepper. Coat fish pieces with flour and place on other plate.
Heat oil in a large skillet over medium heat. When oil is hot add some of the fish (don’t crowd the pan—do this in batches) and cook 2-3 minutes per side. Once cooked through, transfer to paper towel lined plate. Repeat with second batch (and third, if needed).
Top tortillas with fish, cabbage, avocado, sour cream mixture, cilantro and freshly squeezed lime juice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!