Ingredients Green Chili Crema 1/2 white onion, 4 whole green chiles (from a can), roughly 1/2 tsp salt 1 cup heavy cream 2 tablespoons sour cream 1/2 cup fresh cilantro leaves juice of 1 lime Batter 1 cup flour 1 tsp baking powder 1 tsp garlic powder 1 tsp dried basil 1 tsp red pepper flakes 1/2 tsp salt 1/4 tsp pepper 1 cup soda (we don’t do beer, but we love ourselves some Dr. Pepper) 1 lb white fish (mahi mahi, snapper, etc.), cut into small strips (3 inches x 1/2 inch) Other Ingredients Oil for frying 6 cups shredded cabbage 2 tablespoons red wine vinegar Salt and Pepper 2 cups diced tomatoes 3 avocados, pitted and cubed (optional) 2 cups cilantro leaves, loosely packed 8 burrito-size tortillas Instructions
- Make the creama by combining the onion, green chiles, salt, heavy cream, sour cream, cilantro, and lime juice in a blender or food processor. Puree until smooth.
- Make the batter for the fish by stirring together flour, baking powder, garlic powder, basil, red pepper flakes, salt and pepper in a large mixing bowl. Slowly pour in soda and whisk until smooth.
- Pour vegetable oil into a large skillet, about 1/2 inch deep. Heat to about 370 degrees. 4. Fry your fish by picking up a piece of fish with tongs, dipping it into the batter, and putting it directly into the oil. Work in batches, frying each piece for about 4 minutes, flipping halfway through. Drain on paper towels.
- Toss shredded cabbage with red wine vinegar and salt and pepper.
- Assembly burritos with 2 to 3 pieces of battered fish, 1 cup cabbage mixture, 1/3 cup tomatoes, 1/2 an avocado (optional), and 1/3 cup cilantro on a burrito-size tortilla. Smother with green chile sauce. Wrap and enjoy! Δ Δ
