Fish Tacos with Chipotle Cream

2006, Ellie Krieger, All Rights Reserved
TOTAL TIME: 47 min
Prep: 15 min
Inactive Prep: 25 min
Cook: 7 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

FISH:
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon salt
    CHIPOTLE CREAM:
    • 1/2 cup plain nonfat yogurt
    • 2 tablespoons mayonnaise
    • 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
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    Directions

    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 apaper 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 thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

    In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.

    Heat the tortillas on the 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 and serve with lime wedges.
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