Fish Tacos with Chipotle Cream
(from Heather Hulsey’s recipe box)
Source: Ellie Krieger; Food Network
Prep time: 15 minutes
Cook time: 7 minutes
Serves 4 people
Categories: Seafood; Dinner
Ingredients
- Fish-
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 pound white flaky fish fillet, like tilapia or halibut
- Chipotle Cream-
- 1/2 cup plain non-fat yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons chipotle pepper, in adobo sauce
- 8 (6-inch) corn tortillas
- 1 1/2 cups shredded green cabbage or lettuce
- 1/2 cup corn kernels (thawed if frozen)
- 1/4 cup fresh cilantro leaves
- Lime wedges
Directions
-
In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with paper towel and place over a bowl to drain and thicken for 20 minutes.
-
Remove the fish from the marinade and grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
-
In a small bowl, combine the thickened yogurt, mayonnaise, and chipotle pepper.
-
Heat the tortillas on the grill or grill pan for 30 seconds on each side.
-
Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn, and cilantro, and serve with lime wedges.