Friday Night Fish Tacos with Guacamole

Pin It I had been in the mood for some fish tacos all week. And I had everything on hand. So I declared Friday fish taco night! Now you might first wonder, what kind of fish do you use? Well, I go all out for Captain Gordon's battered, crispy fillets. Made with? Some kind of white fish!

To me, fish tacos are all about the condiments, so unless I'm feeling super fancy, frozen fish fillets are just as delicious with my red and white sauces.

Red Sauce
For 6 tacos
1 (8oz) can of tomato sauce
1 dried guajillo chili
salt and pepper to taste

Roast chili on the stove top, until blackened. Blend ingredients in a food processor.

White Sauce
For 6 tacos
3 tbsps of sour cream
2 tbsps of mayonnaise
2 garlic cloves, minced

Mix ingredients together.

With both of the sauces they are better when chilled for an hour or so. You will also need some finely shredded cabbage, and some lemon to squeeze on top of your tacos.

With the abundance of avocados in all the markets, that day I also made fresh guacamole. I didn't have any tomatoes, and the ones at the market were so pathetic looking, that I skipped on them all together.

Makes a bowl full. (I told you these recipes were rough.)
3 large avocados, cut into chucks and mashed
1/2 an onion, diced into medium chunks
3 garlic cloves
handful of cilantro
juice of about a lime (taste as you go)
lots of salt, a little pepper
1 tomato, diced into medium chucks, not a big deal if you don't have one

You basically combine the ingredients together, taste, adjust the seasoning and enjoy.

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