Thursday, May 31, 2012

Fish Tacos with Chipotle Cream

Last night we had some delicious fish tacos at our house. I purchased some tilapia from the local market for a few dollars, which was awesome. The flavor was light and fresh and perfect for a summer night. I threw the tortillas on the grill like the directions suggested and WOW! Turns out that grilling your tortilla shells takes them to a whole new level of smoky flavor goodness. I happen to have a top rack on my grill, so I just put them on there when the fish was about done, flipped them once, and voila, perfection. If you don't have a grill, try them in the broiler and I imagine it will enhance the flavor as well. The crisp corn, fresh cilantro, chipotle flavored sauce, and of course fresh lime juice truly made these tacos perfect. I would suggest putting  them on this weekends menu.

Fish Tacos with Chipotle Cream
Recipe from Ellie Krieger 
Picture by Caroline

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut

Chipotle cream:
1/2 cup plain nonfat yogurt (*or Greek yogurt)
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce

8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels (thawed if frozen)
1/4 cup fresh cilantro leaves
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. 
  2. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes (*You can skip this step by using Greek yogurt which is already thicker than standard yogurt).
  3. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
  4. In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
  5. Heat the tortillas on the grill or grill pan for 30 seconds on each side.
  6. Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

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