Mmm, I love a fish taco! Most of the taco places we love to dine at have fish tacos on the menu with usually the option of breaded or grilled. We both often order them yet have never made them at home! I decided to go with a grilled version instead of messing with the batter and oil on a weeknight.
These are super quick to make (even with marinating it) and really tasty - light, fresh, and limey. You can use a variety of toppings but we went with the usual taco fillings that we like to order out. The chipotle cream was delicious as well; it's cool and creamy with just a hint of heat in the background.
Fish Tacos with Chipotle Cream
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
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce
8 taco sized tortillas (corn or flour)
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels
1/4 cup fresh cilantro leaves
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 tablespoon of the chipotle cream. Top with fish, cabbage, corn, cotija, and cilantro and serve with lime wedges.
Note: I cut my fish into small pieces before marinating and just quick fried them on the stove. We did not flake our fish.
Source: Ellie Krieger on Food Network