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Grilled Fish tacos with Chipotle Cream Recipe

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This recipe for Grilled Fish tacos with Chipotle Cream is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh skinless red snapper, tilapia or Sole fillets about 1/2 inch thick
1 tablespoon cooking oil
1 teaspoon ancho chili powder
1/2 teaspoon ground cumin
1/4 teaspoon each salt and pepper
6 6" tostada shells or tortillas
1/2 cup dairy sour cream
1 teaspoon chipotle chile pepper in adobe sauce, finely chopped
2 cups shredded romaine lettuce or packaged cabbage with carrots (coleslaw mix)
1 ripe avocado, halved, seeded, peeled and cut into thin slices (0-ptional)
1 cup refrigerated fresh salsa
1 lime, cut into wedges
snipped cilantro (optional)
Directions:
Directions:
Preheat gas grill. Place fish fillets on a plate, rub each fillet on both sides with the oil. In a small bowl combine chili powder, cumin, salt and pepper, rub onto fillets on both sides. Stack tortillas and wrap in foil, if using. For chipotle cream in another small bowl, combine sour cream and chipotle pepper; set aside. For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill, turning fish and stack once. Allow 4 -6 minutes per 1/2 inch thickness. Top tostadas or fill tortillas with lettuce, fish and avocado slices. Serve with salsa, chipotle cream, lime wedges and cilantro if desired.
Cal. 215, 9 g. fat, (3g. sat. fat) 3 g. fiber, 18 g. protein
Number Of Servings:
Number Of Servings:
4-6 servings
Personal Notes:
Personal Notes:
From Country Home

 

 

 

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