Rockfish Tacos with a Green Chili Cream Sauce

Tacos:

1-1/2 lbs Rockfish (or fish of choice)

8- Corn Tortillas

¼- Cup Queso Fresco

½- Cup Monterey Jack Cheese (Shredded)

1- Red Onion (Chopped)

1- Tomato (Chopped)

¼- head of cabbage  (Chopped)

1-Avocado

1- Small Bunch of Cilantro for Garnish

Canola Oil for cooking fish

Green Chili Cream Sauce:

4- Anaheim chili peppers

2- Jalapeno peppers

2- Tbsp Mayonnaise

2- Tbsp Sour Cream

1- Tbsp Minced Garlic

1- Lemon (Zest and Juice)

1- Lime (Zest and Juice)

Salt/Pepper as needed

Sauce:

1. Preheat oven to 350,  and lightly coat the Anaheim and Jalapeno Peppers with olive oil salt and pepper.

When oven reaches 350, roast peppers for approx 25-30 minutes turning every 10 minutes to fully cook both sides.  

2. Once roasted, (should be blackened) let cool and begin mixing the other ingredients.  In a blender, mix all ingredients (except lemon and lime, just juice and zest them) for the cream sauce and add more more water if needed. Set aside for tacos!

Tacos:

1. Heat a skillet at medium with desired canola oil and add fish seasoned with salt and pepper.  While the fish is cooking, chop all fresh topping ingredients (red onion, tomato, cabbage, avocado, cilantro) and any other ingredients you enjoy in your tacos.

2. Heat separate pan and add tortillas with the shredded Monterrey jack cheese to make quesadillas. You can add a little oil to the pan if you like your tacos a bit crunchy ;)! 

3. Once the fish is fully cooked take the warm cheesy quesadillas, add the fish and all your other chopped ingredients.  Finally you can top it off with the delicious Green Chili Cream Sauce and savor every moment, maybe even with an ice cold beer!

Hasta luego amigos, gracias!