Fish Tacos with Chipotle Cream

By ctaubenheim

Ingredients

• FISH:
• 2 Tbsp olive oil
• 2 tsp freshly squeezed lime juice
• 1/4 tsp salt
• freshly ground black pepper
• 1 lb. white flaky fish fillet, like tilapia or halibut
• CHIPOLTE CREAM
• 1/2 cup plain nonfat yogurt
• 2 Tbsp mayonnaise
• 2 tsp chipolte 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

Details

Preparation time 40mins
Cooking time 60mins

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. 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 thru, 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 chipolte 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 one tablespoon of the chipolte cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.