Fish Tacos with Chipotle Cream Recipe

This recipe for Fish Tacos with Chipotle Cream, by Nicole Ferguson, is from Our Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Contributor:

Nicole Ferguson

Category:

Main Courses: Seafood, Poultry, Pasta and Casseroles

Ethnicity (if any):

Mexican

Ingredients:

FISH:
2 T. olive oil
2 T. freshly squeezed lime juice
1/4 tsp. salt
freshly ground black pepper
1 lb. white flaky fish fillet, like tilapia or halibut

CHIPOTLE CREAM:
1/2 c. plain nonfat yogurt
2 T. sour cream
2 tsp. chipotle chiles, in adobo sauce (canned in Mexican aisle)

TOPPING:
cabbage
corn
cilantro
shredded cheese
lime wedges

Directions:

In a small bowl, whisk together oil, lime juice, salt & pepper. Pour over fish fillets and let marinate for 30 minutes.

In a small bowl, combine yogurt, sour cream & chipotle chiles. Set aside.

Remove fish from marinade & grill in a nonstick pan over medium high heat until cooked through, about 3 minutes per side. Set the fish aside for 5 minutes. Then flake the fish with a fork.

Serve with chipotle cream, cabbage, corn, cilantro, cheese and lime wedges.

Number Of Servings:

8 tacos

Personal Notes:

The chiles are super spicy so put a small amount & keep taste testing until the desired amount.

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