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Escabeche Crema Fish Tacos

From Chef Jeffrey Alfeche, H-E-B Cooking Connection, Sugar Land Market

Tags: Community, Recipes, HEB Recipes
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Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4

Ingredients:

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2 lbs of Salmon filets or any firm Fish Filets

½ cup Cookwell & Company Escabeche Salsa

8 ounces of Sour Cream or Mexican Creama

4 Tablespoons Adams Reserve Southwest Ancho Rub

¼ cup of Shredded Cheese

2  Tablespoons Ottavio Grapeseed oil, may need more.

Directions:

  • Season one side of each fish with seasoning and let rest 5-minutes.
  • Heat oil in skillet over medium high heat for 1 to 2 minutes.
  • Place fish season side down in skillet. Do not over crowd skillet. You may need to cook in two batches.
  • Cook 5 – 7 minutes on one side. Flip fillet to other side
  • Meanwhile in small bowl mix together Sour Cream and Cookwell and Company Escabeche Salsa.
  • Serve Fish over fresh tortillas with Escabeche Creama and Shredded Cheese

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