Before I had ever tried fish tacos, I really thought fish didn’t belong in tacos. But after trying this recipe, my mind was changed. The flavors really compliment each other. This recipe is also very easy to make and it is easy to double the recipe or make it twice in one week due to the amount of fish that comes in a frozen package, corn, cabbage… you get the picture.
Fish Tacos with Chipotle Cream Sauce
(slightly modified from Ellie Krieger’s Recipe)
- 2 tablespoons EVOO (Extra-Virgin Olive Oil)
- 1 lime (2 tablespoons lime juice + lime wedges)
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 pound white flaky fish fillet, like tilapia or swai
- ½ cup plain nonfat Greek yogurt (we use Fage)
- 2 tablespoons mayonnaise
- 2 teaspoons chipotle pepper, in adobo sauce
- 6-inch corn tortillas
- Shredded green cabbage
- 1 cup corn kernels (thawed if frozen)
- 1 cup fresh cilantro leaves
- If using frozen fish, thaw in the microwave according to package directions.
- In a small bowl, whisk together the oil, 2 tablespoons lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes.
- Heat a large nonstick saucepan over medium-high heat. Remove the fish from the marinade and cook through – about 6 minutes per side – flipping in the middle until it’s slightly browned. Set the fish aside on a plate for 5 minutes.
- In a small bowl combine yogurt, mayonnaise and chipotle pepper with a little adobo sauce.
- Heat the tortillas in the microwave in paper towels – about 30-45 seconds.
- Flake the fish with a fork. Top each tortilla with chipotle cream, fish, cabbage, corn and cilantro. Add fresh squeezed lime juice from the wedges as desired.