CEiMB - Fish Tacos with Chipotle Cream
Publix was out of corn tortillas. This is the second or third time I have tried to find those and they are always out. So I bought some corn hard shells and some flour tortillas.
I had a bit of trouble finding the chipotle in adobo sauce, but finally succeeded with that.
Because I spent all my time at Publix trying to find the necessary ingredients, I was starving and in a hurry so I did not use a grill. I just panfried the fish in a bit of olive oil. I used coleslaw instead of lettuce. I cut a big fresh avocado for our side dish. The chipotle cream was delicious. I've been trying to think of other things I could eat with the sauce. It was that good!
My DH and I each tried one with the flour tortilla and one with the hard shell corn. We both decided we liked the corn taste, but wanted to be able to roll it up. Why oh why were you out of those dear Publix?
This recipe was very easy to prepare. The chipotles could get a bit hot at times. But all in all we really liked this and thought it was a nice change from the heavy meals we usually eat.
Can you tell by my photos I was hungry and ready to eat? The avocado got sliced in chunks and my PHOTOS OF THIS TACO ARE HORRID. I'm sure there is a way in this world to make a beautiful photo of a taco, but I couldn't not find it tonight. And oops, I forgot the lime wedges.
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
Directions
Chipotle cream:
1/2 cup plain nonfat 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
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.
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
Directions
Chipotle cream:
1/2 cup plain nonfat 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
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.
Comments
Sara/Imafoodblog.com
My chicken could have been thinner too, I guess I'll have to pound harder next time.
Both of your dishes look great!!
~Delta Whiskey (Cat)
I think the hardest part of blogging for me is the photos. The lighting is either awful or the food is stubbornly unattractive or I'm just too hungry to want to deal with it. I do confess to taking so many pictures that my plate sometimes gets cold...