Guacamole:
Meat of 4 avocados smashed
Juice of 1 half lemon or lime
1 tomato diced
1 small yellow onion diced
Salt and pepper to taste
Chipotle Sour Cream:
8 oz sour cream
1 small can/jar chipotle in Adobo Sauce
1 head roasted garlic
Breaded Fish:
8 pieces white fleshed fish, cut into strips (I like catfish)
1 cup flour seasoned with salt pepper and chili powder
Guacamole:
Mix thoroughly and taste. You might need to add more salt. Reserve the stones if you need to hold the guacamole for more than 2 hours.
Chipotle Sour Cream:
Cut the top off the head of garlic. Wrap in foil and roast for 30 minutes in a 260 degree oven. When cooled, squeeze the roasted garlic into a bowl, add salt and pepper and mix. Remove the peppers from the sauce and chop. Combine the peppers and the sour cream, if you want it spicier, add some of the sauce.
Pan Fried Fish:
Lightly coat the fish in the seasoned flour and pan fry in a high sided saute pan. Cook until light golden brown. Season with salt and pepper when you remove it from the pan.
Hard shell? Soft shell? Whatever you like. Soft shell tortillas will be less messy. Assemble with your favorite garnishes and enjoy.
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