So here I am, This Girl is back…from a LONG break after having a baby! Bare with me as I get back to real cooking and blogging (enough with the frozen pizza, to-go orders and week-old leftovers, although I can stretch a leftover now like you wouldn’t believe)!
These tacos were inspired by last night’s baby food, homemade of course, and admittedly my son has been eating better than me lately. I made him pureed avocado and corn. I love the silky smooth texture, which is different then my usual chunky guac. Here I pureed avocado with sour cream making a “sauce” for these tacos, although his combo with the corn would be delicious as well. Too bad he ate it all! Next time I’m doubling, half for him and half for us!
The following makes 4-5 large tacos (compliments of This Girl’s Gotta Eat):
- 1 large poblano pepper
- 1 lb skinless rockfish, cubed
- ½ Tbsp ancho chile powder (you could use regular chile powder, I just wanted to match the smokey flavor in the poblano)
- ½ tsp each ground cumin and garlic powder
- ¼ tsp each salt and onion powder
- Olive oil
- 1 heaping cup matchstick carrots
- 1 can (15.5 oz) blank beams, rinsed well
- ½ cup sliced green onions
- 1 lime
- 1 Tbsp rice vinegar
- 1 avocado
- 2 Tbsp sour cream
- Salt and pepper
- Tortillas (I used multi-grain soft taco tortillas)
- Shredded Mexican cheese blend
Char the poblano pepper over an open flame on your stove. Continue to turn and char until all sides are done. Place in a medium bowl and immediately cover tightly with plastic wrap. This will trap the steam to make peeling easier.
Combine chile powder, cumin, garlic, salt and onion powder in a small bowl. Season fish liberally all over using spice blend. Add olive oil (few turns of the pan) to a large skillet over medium-high heat. Add seasoned fish and saute until cooked through, about 5-6 minutes.
While the fish is cooking, uncover the pepper once cool enough to handle and peel the skin. Don’t take too much time removing, leaving some of the char on will add flavor. Cut in half, remove seeds and rough chop/large dice. Add back to the bowl along with the carrots, beans and green onions. Season to taste with salt and pepper, any spice blend you have leftover from seasoning the fish, juice of half the lime and the rice vinegar. Mix well and set aside.
Add the avocado and sour cream to a small food processor along with salt and pepper to taste and juice from the rest of the lime. Pulse until smooth and set aside.
Warm tortillas in the microwave, or if you have time you can char them over an open flame on your stove or on the grill.
Finally, build your tacos. Spread some of the avocado-sour cream on the bottom of a tortilla, top with some cheese, the carrot-bean slaw and fish. Enjoy any leftover slaw as a side dish along with the tacos.