Fish Tacos!

Here it is - the first meal we've made with our CSA goodies.  We didn't use a ton of them, but we did at least start to make a dent in all of the veggies we got this week.  A very small dent.  This is the recipe we used for fish tacos.  It was actually really good, even though we were a little suspicious of the cinnamon when we first started.  Once it was almost all the way cooked though, it smelled fantastic!

The CSA veggies we used: Scapes, romaine, cilantro

Fish Tacos with Chipotle Cream
Serves 4

Ingredients:
1 c. nonfat sour cream
1/4 tsp. salt
2 canned chi[otle chiles in adobo, minced (our new favorite ingredient
1 Tbs. butter
1 can corn
1 chopped tomato (we used a plum because that's what we had...although more tomato would have been good I think)
1 tsp. ground cumin (or 1 tsp. cumin seeds finely chopped)
1/2 tsp. cinnamon
1/2 tsp. salt
1 scape
3 cloves of garlic (or, if you don't have a scape, use 4 cloves of garlic)
1 lb. tilapia fillet(s) - you could probably use another white fish
2 Tbs. lime juice
Tortillas (Andy likes corn, I really don't)

Instructions:
1. Mix sour cream, salt, and chiles in a bowl, set in the fridge.
2. Saute the next 8 ingredients (from butter to cilantro) for 5 minutes.
3. Add the tillapia, cover, and cook about 4 minutes until the fish is opaque.
4. Take the skillet off the heat and add in the lime juice.  Flake the fish as you stir in the lime juice.  Our fish wasn't quite done, so we put it back on the heat for about another minute.
5. Assemble your tacos with the fish mixture and the chipotle cream.  We topped ours with some sliced romaine lettuce and added yellow rice on the side.