I made my own version of an Indian dish I had at one of LA’s trendy food trucks. I love this dish because I’m not a big fan of curry and most Indian food is all about the curry, but not this one. It’s made with the spice, cumin. After finding out what ingredients were in the sauce, I eagerly recreated this delicious sauce. I’ve used the sauce over chicken, pork, tofu and shrimp so use whatever meat you prefer but more often than not, I go with chicken when making this sauce. It can also be made as a vegan sauce too. Just use soy creamer in place of half and half, omit butter and use olive oil in it’s place.

Introduction to Chef JJ

These Cilantro Crusted Fish Tacos are a decadent take on fish tacos. You've got to check these out!