Fish Tacos With Chipotle Crema And Salsa Fresca Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 teaspoons chopped chipotle peppers in adobo sauce

4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped

Chipotle Crema, recipe follows

1 tablespoon sour cream

Lime wedges

5 teaspoons minced garlic

4 cups vegetable oil, for frying

4 Serrano peppers, stems and seeds removed, minced

1/2 teaspoon baking powder

1/2 cup flour

1/4 cup water

2 teaspoons Southwestern Essence, plus more for dusting, recipe follows

1 cup half-and-half

1 tablespoon ground coriander

1 large egg

1 cup chopped white onions

1 tablespoon salt

2 pounds firm white fish, cut into 4 by 1 by 1/4 inch strips

1 tablespoon dried oregano

1 teaspoon cayenne pepper

Salsa Fresca, recipe follows

2 teaspoons ground cumin

2 tablespoons fresh lime juice

1 cup heavy cream

1/4 cup chopped fresh cilantro

20 corn tortillas

1/2 teaspoon salt

1 teaspoon crushed red pepper

1/4 cup milk

1 teaspoon black pepper

2 tablespoons chili powder

1 cup chopped fresh cilantro, garnish

1 tablespoon garlic powder

2 tablespoons paprika

4 cups shredded mixed green and red cabbage

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