INGREDIENTS
2 medium tomatoes, seeded and finely chopped
1 small red onion, peeled and finely chopped
1 clove garlic, minced
½ cup roughly chopped cilantro
1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)
¼ cup mayonnaise
½ cup sour cream
2 limes, 1 halved and 1 cut into wedges
Kosher salt
Freshly ground black pepper
1 tablespoon canned chipotle pepper, finely chopped (optional)
2 pounds of sheepshead
12 6-inch fresh corn tortillas
2 cups shredded green cabbage
Hot sauce, like Frank’s
DIRECTIONS
jalapeno and tomatoes in a bowl making a perfect combination for the sheepshead tacos.
Combine the sour cream and mayonnaise until it is fully mixed. Add lime juice, chipotle seasoning, salt, and pepper. The more chipotle you add the spicier it will be.
Heat the oven burner to a medium temperature. Spray your pan with olive oil to ensure the sheepshead will not stick. Coat both sides with old bay seasoning and cook for 6-8 minutes.
Once the fish is cooked to a white flakey texture, remove it and cut into strips for the tacos.
Place tortilla on a plate. Cover the tortilla with your chipotle mayo mixture. Add the sheepshead then add your salsa mix of onions, garlic, cilantro, jalapeno, tomatoes and some shredded cabbage.
Serve with a lime wedge and side of hot sauce to add more kick to it.
