When I first started to cook for myself, I watched the Food Network non-stop. At the time, Ellie Krieger had her own show and I DVR-ed every single one. I actually have almost her entire "Healthy Appetite" series recorded to disc because I like cooking along with her. :) Her books are awesome and I even went to a book signing when "So Easy" came out!
Back to the recipe! This is one of my go-to recipes when summer rolls around because who doesn't like tacos when it's hot out? I have to admit that this was one of the recipes I made during the pool party when I made the pesto pasta salad, so I've been squirreling this one away for a while.
Even if you don't like the chipotle cream, the toppings suggestions, or corn tortillas, you will LOVE how flavorful the fish is in this taco. Besides, you can choose your own toppings, and I'll share my favorite combo at the end of the recipe. :) You'll have to excuse me if the picture isn't perfectly staged because I was on a mission to eat my taco that day. Yum!
Fish Tacos with Chipotle Cream
Adapted slightly from Ellie Krieger
- 1 lb. white flaky fish fillet, like tilapia, halibut, or hake (see note below)
- 1/2 cup olive oil
- 1/2 cup freshly squeezed lime juice
- 1/2 tsp. salt
- To taste, Freshly ground black pepper
- 1/2 cup plain nonfat yogurt, Greek or regular
- 2 tsp. chipotle pepper, in adobo sauce
Toppings, etc: (see note below)
- 8 (6-inch) corn tortillas
- 1 1/2 cups shredded green cabbage or lettuce
- 1/2 cup corn kernels (thawed, if frozen)
- 1/4 cup fresh cilantro leaves
- Lime wedges
1. In a small bowl, whisk together the oil, lime juice, salt and pepper.
2. Pour over the fish fillets and let marinate for 20 minutes.
Note: I have used many kinds of fish (depending on prices and availability). The tilapia is much more flavorful and possibly more "fishy," depending on your sensitivity. Halibut is more mild and clean in flavor. I used hake in the photographing of this recipe because it was available at Costco, and it is also delicious. In a head to head challenge involving my whole family, tilapia beat halibut, but try your favorite fish and decide for yourself!
3. If you are using Greek yogurt, skip this step. Otherwise, place the yogurt into a strainer lined with a paper towel over a bowl. Let the yogurt drain and thicken for at least 20 minutes, preferably longer.
4. 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.
Note: I use a grill pan, but if you have the choice, definitely grill outside because your whole house will be a bit fishy afterwards unless you go crazy with scented candles, fans, etc. :)
|These grill marks are the best! Sometimes I wait until they're really blackened to get that extra flavor. :)|
5. Chop the chipotle pepper into smaller pieces. DO NOT use a cutting board that stains easily or else you will have a big red spot from the adobo sauce. I usually chop it on a small paper plate or my non-staining cutting board.
6. In a small bowl combine the thickened yogurt and chipotle pepper.
7. Flake the fish with a fork.
8. Heat the tortillas on the grill or grill pan for 30 seconds on each side.
9. Top with fish and your choice of toppings. The recipe calls for the chipotle cream, cabbage, corn, cilantro, and lime wedges. I love all of these toppings, but sometimes I like to add or substitute other ingredients like guacamole, tomatillo or regular salsa, bell pepper strips, black beans, shredded cheese, and onions.
Definitely a good addition for a taco bar for people who can't eat pork, beef, or chicken. Yes, I have all three dietary restrictions in my family! It's super easy and looks pretty amazing in a bowl all shredded up and ready for topping.
As promised, my favorite combination is as follows: corn tortilla, tilapia, corn, guacamole, black beans, red onion, and sometimes a bit of shredded cabbage. Seriously delish!