Spring is here, and I find myself thinking about summer more and more. I love summer foods, and I guess I include tacos in my daydreams. Fish tacos are easy to make and pretty healthy, too. This recipe is from Ellie Krieger over at Food Network and, although we found the chipotle cream to be a bit spicy, we can adjust that for next time, so I decided to share this recipe with all of you. Let’s jump right in!
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
- 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
Chipotle Cream:
- ½ cup plain Greek Yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons chipotle pepper, in adobo sauce
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.
Shred cabbage to make 1 ½ cups.
In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
Remove the fish from the marinade and grill on a preheated 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.
Heat the tortillas in the Tortilla Warmer for 30 seconds, OR 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.
That’s it! Like I said, the cream was a bit too spicy for us, but you could definitely dial it back if you needed to, and the rest of it was very tasty.
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Fish Tacos With Chipotle Cream
Equipment
Ingredients
- 1 lb white flaky fish like tilapia or halibut
- 2 tbsp olive oil
- 2 tbsp freshly pressed lime juice
- ¼ tsp salt
- freshly ground black pepper, to taste
- 8 6-in corn tortillas
- 1 ½ cups shredded green cabbage (or lettuce)
- ½ cup corn kernels (thawed, if frozen)
- ¼ cup cilantro leaves
- lime wedges
Chipotle Cream
- ½ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 2 tsp chipotle pepper in adobo sauce
Instructions
- In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes.
- Shred cabbage to make 1 ½ cups.
- In a small bowl, combine the thickened yogurt, mayonnaise, and chipotle pepper.
- Remove the fish from the marinade and grill on a preheated 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.
- Heat the tortillas in the Tortilla Warmer for 30 seconds, OR on the grill or grill pan for 30 seconds on each side.
- Flake the fish with a fork. Top each tortilla with 1 tbsp. of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.
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