My family loves these Fish Tacos with Chipotle Cream!
In San Diego, there are 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 on Cinco de Mayo. 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 these lighter style fish tacos are the way to go!
This healthy version of the fish taco is very easy to put together. Tilapia is marinated lightly for about 20 minutes (though you can use any white fish that flakes apart easily… snapper, cod, orange roughy.)
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 loves 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 gobbles these up like he hasn’t eaten in days (with cabbage, corn and sauce within.) I love that he is more open to eating a variety of things than his peers.
Fish Tacos with Chipotle Cream
Prep Time: 30 minutes
Cook Time: 15 minutes
- 2 tablespoons olive oil
- 2 tablespoons lime juice, freshly squeezed
- salt and freshly ground black pepper, to taste
- 1 pound tilapia
- 1/2 cup plain nonfat yogurt
- 2 tablespoons light sour cream
- 2 teaspoons canned chipotle chiles in adobo sauce, chopped
- 8 (6-inch) corn tortillas
- 1 1/2 cups green cabbage, shredded
- 1/2 cup corn
- 1/4 cup cilantro, chopped
- lime wedges
- 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.
- 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.
- In a small bowl, combine the thickened yogurt, mayonnaise (or sour cream) and chipotle chiles.
- Heat tortillas on grill or grill pan for 30 seconds on each side.
- 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.
- 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: 322, Fat: 13g, Saturated Fat: 2g, Sugar: 2.5g, Fiber: 3.5g, Protein: 28g, Cholesterol: 40.5mg, Carbohydrates: 20.29g
- Weight Watchers POINTS per 2 tacos: Freestyle SmartPoints: 6, Points Plus Program: 8, Old Points Program: 7