Fish Tacos With Chipotle Cream
Fresh and flaky fish topped with crunchy cabbage for a taco that’s not only healthy, it’s delicious!
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.
Tried this recipe?Let us know how it was!