FISH TACOS W/ CHIPOTLE CREAM
www.RecipeGirl.com
FISH:
2 Tbs olive oil
2 Tbs freshly squeezed lime juice
¼ tsp salt
freshly ground black pepper
1 lb white flaky fish fillet, like tilapia or halibut
CHIPOTLE CREAM:
½ cup plain nonfat yogurt
2 Tbs mayonnaise or sour cream
2 tsp chipotle chiles, in adobo sauce
TACOS:
Eight 6-inch corn tortillas
1½ cups shredded green cabbage or lettuce
½ cup corn kernels (thawed, if frozen)
¼ cup chopped fresh cilantro
lime wedges
1. 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 a paper towel and place over a bowl to drain and thicken for 20 minutes.
2. 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.
3. In a small bowl, combine the thickened yogurt, mayonnaise (or sour cream) and chipotle chiles.
4. Heat tortillas on grill or grill pan for 30 seconds on each side.
5. Flake the fish with a fork. Top each tortilla with 1 Tbsp. of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.
Servings: 4
Yield: Serv. Size: 2 tacos
Nutrition Facts
Amount Per Serving
Calories 322
Calories From Fat (36%) 116
Total Fat 12.98g
Saturated Fat 1.98g
Cholesterol 40.68mg
Sodium 336.25mg
Potassium 802.95mg
Carbohydrates 23.79g
Dietary Fiber 3.50g
Sugar 2.39g
Net Carbohydrates 20.29g
Protein 28.16g
WW Points: 7
Source: Healthy Appetite with Ellie Krieger
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“We are big fish taco fans, and my family absolutely loved this healthier version of the fish taco. Very tasty.”
-San Diego, CA
One Comment
I am very excited about your recipe – thanks so much! Can you please suggest where I can find this ingredient in your recipe?
* chipotle chiles, in adobo sauce
Thanks very much!
[Reply]
RecipeGirl Reply:
April 21st, 2009 at 11:57 AM
Betsy, Yes… I’m pretty sure that Henry’s carries it. Any market that has a good Latin-American product aisle will carry them in little cans. You only will need a little for this recipe, but you can put the rest in ziplocs and freeze them. They are good as new when you take them out of the freezer and defrost for another recipe! Good luck!
[Reply]