These fish tacos have a lot going for them. They’re quick and easy, perfect for a weeknight meal – especially if it happens to be 95 degrees outside and you don’t want to turn on your oven. They’re healthy too, and very colorful, which I always think makes meals more appealing.
I used tilapia for my tacos because it’s the white fish I’m most comfortable with, but you could definitely substitute your favorite, maybe it’s cod or halibut. Also, the recipe calls for Greek yogurt to make the chipotle cream but if you only have plain, you can use that too. The main difference is that Greek yogurt is thicker so you’ll just want to strain the plain yogurt. You do that by putting it in a fine mesh sieve or strainer lined with paper towel or cheesecloth and setting it over a bowl for 30 minutes to drain. As for the toppings, there are infinite possibilities. This recipe suggests cabbage and corn, and aside from the color they add, their fresh, crisp texture is a nice counter to the creamy chipotle sauce. If you’ve never tried fish tacos, I think this is a great first recipe – it’s quick, easy and delicious!
By Tracey
Fish Tacos with Chipotle Cream
from The Food You Crave by Ellie Krieger
Ingredients:
Fish
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- freshly ground black pepper
- 1 pound white fish fillets, such as tilapia or halibut
Chipotle Cream
- 1/3 cup nonfat Greek yogurt (or 1/2 cup plain yogurt – see instructions above)
- 2 tablespoons mayonnaise
- 2 teaspoons finely chopped canned chipotle chile in adobo
Tacos
- 8 (6-inch) corn tortillas
- 1 1/2 cups shredded cabbage or lettuce
- 1/2 cup cooked corn kernels
- 1/4 cup parsley leaves (or cilantro)
- lime wedges
Directions:
Whisk the olive oil, lime juice, salt and pepper together in a small bowl. Place the fish in a large baking dish and pour the oil mixture over it. Let marinate at room temperature for 20 minutes (don’t be tempted to let it go for much longer). Meanwhile, make the chipotle cream by stirring the yogurt, mayonnaise and chipotle together in a small bowl. Refrigerate until ready to use.
Preheat your grill (or an indoor grill pan) over medium-high heat. Cook the fish for about 3 minutes per side, or until cooked through. Transfer the fish to a plate and tent to keep warm. Grill the tortillas for about 30 seconds per side to warm through.
Flake the fish with a fork to make bite-sized pieces. To assemble the tacos, spread the tortillas with the chipotle cream and top with fish, cabbage, corn, parsley (or whatever toppings you prefer). Serve with lime wedges.
