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Arts & Culture

Chris Prosperi's Fish Tacos

Melissa/flickr creative commons



For the Salsa

3 medium tomatoes about 8 ounces each
1 jalapeño
3 cloves garlic
1 8 ounce white onion
1/2 bunch cilantro about 2 ounces

  1. put tomatoes and jalapeño in a 4 quart sauce pot with 2 quarts of water and bring to boil
  2. simmer for 10 minutes
  3. place tomatoes and pepper in a bowl of ice water
  4. peel tomatoes and top and seed the jalapeno and put into bowl of food processor
  5. add the onion, garlic, and cilantro and puree till smooth
  6. season with salt and pour into bowl

Makes almost 1 quart. We always make extra—great with tortilla chips.

For the Sauce

1 cup sour cream
1/2 cup milk
1 tablespoon lemon juice
1 tablespoon onion powder
1 tablespoon granulated garlic
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon white pepper

  1. Mix all ingredients in bowl and set aside.

Makes extra—a good dressing for quartered heads of iceberg lettuce.

For the Fish

12 ounces fish filet cut into strips about  2 ounces each
1/2 cup corn meal
2 tablespoons salt
1 tablespoon chili powder 

  1. mix in large bowl
  2. toss fish strips in corn meal mix and place on baking sheet
  3. bake at 400 degrees for 10 minutes
  4. set aside and keep warm

To Assemble

1/2 head green cabbage about 8 ounces shredded
2 tomatoes diced
8 6-inch soft flour tortillas (you can substitute corn tortillas)
2 limes quartered

  1. let everybody take 1 tortilla and place 1 tablespoon of dressing on tortilla
  2. top with 1 ounce of shredded cabbage followed by 1–2 ounces fish
  3. drizzle 1 more teaspoon dressing, 1 tablespoon diced tomatoes and 1 tablespoon salsa
  4. fold over and serve with lime quarters, your favorite tortillas and the extra salsa on the side

Now all you need is a Corona and lime.

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