For reasons unbeknownst to me, this meal makes me want to use adjective phrases like bomb-diggity or off the chain. I'll spare you the lingo and do my best to use adjectives appropriate for a person my age. But let it be known that 'bomb-diggity' is scrolling through my head like a CNN ticker at the thought of this meal.
Meet Julie and her massive chalkboard:
There are really several recipes that make up this meal so I'll break it down and start with Julie's easy guacamole. My husband would prefer to have a hot stick in the eye than taste a raw onion in anything he eats so this smooth guacamole would suit him fine.
There are few ingredients, but the seasoning packet is so full of flavor (bought at HEB).
Just mix all of the above ingredients. Cover with plastic wrap and set aside to serve with chips alongside your fish tacos.
Next, Julie made for me her AWESOME fish sauce. You'll need a can of chipotle peppers in adobo sauce, a small tub of sour cream, and a lime. Empty the sour cream in a bowl. Dice up 2 chipotle peppers (more if you like it extra spicy) and add them to the sour cream and mix.
Next you'll prepare the fish. For this recipe Julie used tilapia.
1. pour olive oil over each fillet and rub it in.
2. season with salt and pepper
Then, top with parsley, lemon juice, and a pat of butter.
For the shrimp, Julie rinses the peeled and deveined shrimp, prepares a skillet with olive oil and butter and gets it good and hot. In the pan she seasons with salt, pepper, and lemon juice. You'll sautee the shrimp until they're pink and no longer translucent.
When the fish and shrimp were ready she brought it all to the table so that we could build our own tacos. I have to tell you about the corn tortillas she bought at HEB. They are the closest thing I've tasted to homemade. They were delicious and thick.
We made our tacos complete with Julie's special chipotle sauce and on the side had a heapin' helpin' of guacamole and tortilla chips. My mouth is still watering.