Crispy Fish Tacos - with chipotle & poblano creama 

crispy and fresh fish tacos
poblano crema recipe
2 medium size poblano peppers
roast until blistered from all sides
put in a bowl with a lid
cover for 5 minutes
peel the skin off
remove the seeds and the top part of the pepper - discard it
now put the poblano peppers in a blender along with the following ingredients:
1 teaspoon salt
1 garlic clove
1 teaspoon black pepper
1 cup Mexican crema
handful of cilantro ( stems included)
blend until smooth
poblano sauce is ready
chipotle crema:
in a blender add the following ingredients:
1 cup Mexican crema
handful of cilantro ( stems included)
1 garlic clove
1 teaspoon salt
1 teaspoon black pepper
juice of 1 fresh lime
3 chipotle peppers in adobo sauce
1 tablespoon adobo sauce
blend until smooth
chipotle sauce is ready!
Mexican coleslaw:
3 cups shredded green cabbage
2 cups shredded purple cabbage
2 tomatoes sliced
1 cup julienne carrots
1/2 cup cilantro chopped
squeeze 1/2 of a fresh lime or lemon
season with salt and pepper
mix it up and it is ready!
for the fish:
in a bowl add
2 cups of All purpose flour
1 tablespoon baking powder
1 teaspoon cajun powder
1 teaspoon garlic powder
1 teaspoon salt
1 & 1/2 teaspoon black pepper powder
mix it
now add
2 cups sparkling water
1 egg
mix it up
batter should not be thick or thin in consistency
2 pounds tilapia
cut it in half
now cut it in half again lengthwise
in another plate add
1 cup all purpose flour
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
mix
lightly coat the fish in the flour first
now dip it in the batter
deep fry until golden from both sides about 4 minutes on each side