HAPPY CINCO DE MAYO!!
(that’s the 5th of May for you non Spanish-speaking folks!)
In San Diego today, there will be multiple opportunities to eat a terrific Mexican feast, and for some… it’s an excuse to partake in the consumption of multiple margaritas and tequila shots! Things can get pretty crazy in the bars today. So I think I’ll stick with the Mexican feast at home. We love our fish tacos but we usually have the Baja Style deep-fried original. Summer is on it’s way and we’re attempting to eat lighter, so we tried Ellie Krieger’s version: Fish Tacos with Chipotle Cream.
While the fish is marinating, you have time to shred some cabbage, take corn out of the freezer, chop up cilantro and slice some limes. The sauce is a simple mix of yogurt, mayo and chiles in adobo. It’s a spicy sauce, but you don’t notice it so much since there’s just a small dollop inside each fish taco. The fish is grilled up quickly, and the tortillas are thrown on the grill too just before serving.
My family loved these… which is BIG because they’re quite used to the deep-fried version. Don’t skip out on the chilies in the sauce… it’s what adds the flavor to the meal. My 6 year old gobbled these up like he hadn’t eaten in days (with cabbage, corn and sauce within.) He even asked for a squeeze of lime. I love that he is more open to eating a variety of things than his peers.
I hope this inspires you to think about creating a Mexican feast tonight! And maybe you’d even like some Margarita Cake for dessert.
This healthy fish taco recipe can be found here: Fish Tacos with Chipotle Cream