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Fish Tacos with Chipotle Cream Recipe

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This recipe for 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:  
Fish:
2 T. olive oil
2 T. freshly squeezed lime juice
1/4 t. 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. mayonnaise
4-6 t. chipotle pepper, in adobo sauce
8 (6-inch) corn tortillas
1 1/2 c. shredded green cabbage or lettuce
1/2 c. corn kernels (thawed if frozen)
1/4 c. fresh cilantro leaves
Lime wedges
Directions:
Directions:
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 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 T. of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

 

 

 

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