Escabeche Crema Fish Tacos

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

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Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4


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.


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

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