Taco Cilantro/Garlic Sauce.

This is an exceptional sauce for fish tacos.  In Ensenada Mexico, the self-proclaimed home of the fish taco, they deep fry the fish in a batter.  It’s tasty, but I lightly coat talapia with flour, salt, pepper and garlic powder and saute in olive oil.

Preparation

In a small electric blender, chop four cloves of garlic, add two or three jalapeno peppers (without their seeds) and one head of cilantro (minus stems), blend with 1/2 cup walnuts, 1/4 cup olive oil, the juice of one lime and enough water to make a spreadable paste. Season to taste with salt and freshly ground black pepper.

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