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I’ve been thinking about fish tacos for a while, then I was watching Diners, Drive-ins, & Dives the other day and saw a fish taco with Poblano Sauce.  It was time! Our local Mexican restaurant has the best Poblano Sauce I’ve ever tasted and I set out to recreate it.  I searched the internet and found one that had some sort of resemblance to what they serve.

I bought all the necessary ingredients on Saturday and decided that today was the day.   I would have loved to use the recommended one cup of heavy cream, but I substituted it with one cup of fat free sour cream and added an additional quarter cup of milk.  Now, they say Poblano peppers are not hot peppers, but the ones I bought had a really nice kick to them, even without the seeds.  The sauce was much tamer in the taco than it was licked off a spoon. Yikes!

I fried a Tilapia filet in olive oil until crispy.  Use corn tortillas that I heated in a little olive oil as well.  The cabbage was a combination of store bought cabbage, 4 tbsp of vinegar, dash of salt and pepper, a pinch of red hot pepper flakes and about a teaspoon of lime juice.  I also sliced a little radish into the mixture.

The Poblano Sauce was two poblano peppers rubbed in olive oil and baked at 450 until blackened.  Then I peeled the skin off the peppers and added them to my food processor along with 1/4 cup milk.  Gave it a whirl. I then melted 2 tablespoons butter and added a tablespoon of flour to thicken.  The pepper mixture was added to the butter and then I added the sour cream.  It was here that I decided to add the additional 1/4 cup milk since it was really thick.  Just let it heat through and we were good to go.

The whole thing came together beautifully.  The tacos were delicious.



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