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This is from the other night. Fish tacos with an adobo-chipotle sauce topped with marinated vegetables and queso blanco. Fish was grouper. There's a think layer of Monterey Jack cheese on the bottom, then the slices of grouper, sauce then topped with the veggies and queso. Soft corn tortilla.
I ripped off the recipe from Cantina Laredo. I had to wing it but did find a You Tube video of their chef making these. He just didn't say how he marinated the vegetables which were so good. So I looked up some material on line and decided all I needed was lime juice, a dash of sweetner and a dash of chili powder and cumin. It tasted the same as I had it there.
The veggies were julienne to matchstick size: jicama, red pepper, poblano pepper and red cabbage. The left to soak for an afternoon.
Was great but there sauce was an aioli with chipotle in adobo sauce. Mine was a ranch based version, homemade. It was leftover from my shrimp tacos. With the grouper fingers I think the aioli works better.
This time I have a pic, though you can barely see the fish buried under the veggies. If you see something creamy white peaking through—it's the fish. It's there. Have fun finding Waldo's catch.
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