Fish Tacos with Chipotle Cream

This recipe has been featured in a post on The Recipe Girl blog: Ellie Krieger’s Healthy Fish Tacos.

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Fish Tacos w/ Chipotle Cream

Yield: 4 servings (2 tacos per serving)

Prep Time: 30 min

Cook Time: 15 min

We are big fish taco fans here in Southern California, and my family absolutely loves this healthier version of the fish taco. Very tasty.

Ingredients:

FISH:
2 Tablespoons olive oil
2 Tablespoons lime juice, freshly squeezed
salt and freshly ground black pepper, to taste
1 pound tilapia

CHIPOTLE CREAM:
1/2 cup plain nonfat yogurt
2 Tablespoons light sour cream
2 teaspoons canned chipotle chiles in adobo sauce, chopped

TACOS:
8 (6-inch) corn tortillas
1 1/2 cups green cabbage, shredded
1/2 cup corn
1/4 cup cilantro, chopped
lime wedges

Directions:

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 Tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.

Tips:

*You can sub another white, flaky fish for the tilapia if you'd like (such as halibut).

Nutritional Information per serving:
Serving size: 2 tacos
Calories per serving: 322
Fat per serving: 13g
Saturated Fat per serving: 2g
Sugar per serving: 2.5g
Fiber per serving: 3.5g
Protein per serving: 28g
Cholesterol per serving: 40.5mg
Carbohydrates per serving: 20.29g

WW POINTS per serving:
Points Plus Program: 8 Old Points Program: 7

Source: RecipeGirl.com (via Healthy Living with Ellie Krieger)

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6 Responses to “Fish Tacos with Chipotle Cream”

  1. 1

    Betsy — April 21, 2009 @ 11:28 AM

    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!

  2. 2

    RecipeGirl — April 21, 2009 @ 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!

  3. 3

    Yesica N. Cook — May 5, 2012 @ 3:55 PM

    Hi there – have been meaning to say we’ve made this a whole bunch of times (incl. tonight) and absolutely love it. And thanks for the tip re freezing the chiles in adobo, that’s exactly what we did and yes, sure enough, they’re just as good months later. Again, thanks so much for posting!

  4. 4

    Tessa — December 14, 2012 @ 3:19 PM

    You can buy chipotle paste in a tube here! Solve the problem of dealing with those messy cans. http://www.amazon.com/gp/product/B0097UW3EK

  5. 5

    Katrina — December 21, 2012 @ 4:34 PM

    Just made these for dinner. Yum!

  6. 6

    Kathy — February 10, 2013 @ 1:52 AM

    Made this tonight for dinner and it was delicious and so simple to make. Skipped on straining the yogurt and it was not a problem. The chipotle cream was yummy and has a nice spicy kick that went great with the tilapia tacos. Will definitely make this dish again! Thanks for the tip of freezing the rest of the chipotle chiles in adobo sauce.