Fish Tacos - Elle Kreiger

By zoniesis

Ingredients

• Fish:
• 2 T. olive oil
• 2 T. freshly squeezed lime juice
• ¼ tsp. salt
• Freshly ground black pepper
• 1 pound white flaky fish fillet, like tilapia or halibut
• Chipotle cream:
• ½ cup plain nonfat yogurt
• 2 T. mayonnaise
• 2 tsp. chipotle pepper, in adobo sauce
• 8 (6-inch) corn tortillas
• 1½ cups shredded green cabbage or lettuce
• ½ cup corn kernels (thawed if frozen)
• ¼ cup fresh cilantro leaves
• Lime wedges

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 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 or place in a 350 degree oven for about 5 to 7 minutes.
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.