Fish Tacos

By mrivara

Ingredients

• Fish:
• 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 soy yogurt
• 2 tablespoons vegan mayonnaise
• 1 tspn hot sauce
• 8 (6-inch) corn tortillas
• 1 cup shredded green cabbage or lettuce
• 1/2 cup shredded carrots
• Fresh Salsa
• Avocado

Details

Servings 4

Preparation

Step 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.

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 yogurt, mayonnaise, and tobacco. Mix with cabbage and carrots.

Heat the tortillas on the grill or grill pan for 30 seconds on each side.

Flake the fish with a fork.

Top each tortilla cabbage mixture, fish then avocado.