Fish Tacos with Chipotle Cream ~ Diane's Vintage Zest!

Monday, August 5, 2013

Fish Tacos with Chipotle Cream

Remember when I told you that I'm a creature of habit when it comes eating at home?  Well, this is definitely by design because of my huge appetite and the fact that I want to eat healthy at home despite eating out A LOT.  This is a staple in my summer repertoire although it can be made year round!

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!

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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 on Diane's Vintage Zest!



Fish Tacos with Chipotle Cream
Adapted slightly from Ellie Krieger

Ingredients
Fish:

  • 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

Chipotle cream:

  • 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



Fish Tacos with Chipotle Cream


Directions

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.


Fish Tacos with Chipotle Cream on Diane's Vintage Zest!


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!


Fish Tacos with Chipotle Cream on Diane's Vintage Zest!


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.


Fish Tacos with Chipotle Cream on Diane's Vintage Zest!


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.  :)


Fish Tacos with Chipotle Cream on Diane's Vintage Zest!
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.


Fish Tacos with Chipotle Cream on Diane's Vintage Zest!


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.


Fish Tacos with Chipotle Cream on Diane's Vintage Zest!


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!

Buen provecho!




26 comments:

  1. Great! Enjoy and let me know if you try it out. :)

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  2. Holy Moly these look so good. Thanks for sharing the recipe!

    http://www.handmadeintheheartland.com

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  3. I am going to have to try this out - something different from normal tacos. It looks very good. Thanks for sharing.

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  4. This looks yummy!

    Thanks again for joining the Link Up this week!

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  5. This is definitely going on the must-make list! I've never made anything like it, but it has a lot of our favorite ingredients!

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  6. Oh, fish tacos--drool! I love your chipotle cream (chipotle anything makes me happy). I love how simple and tasty these look. I have yet to make fish tacos successfully at home but your recipe looks too good to resist! Stopping by from Whimsy Wednesday :)

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  7. I've never had fish tacos... Sounds yummy! =) Thanks for sharing this at the Pinterest Power Party!


    Danielle
    SewMuchCrafting.com

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  8. These look amazing! I'm not a big fan of fish, but the hubby is. These look so good though that I'm going to have to try them. Pinning!


    *Visiting from Whatever goes Wednesday at Someday Crafts*

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  9. Looks delicious. It seems we can't get enough of fish tacos these days. So yummy!

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  10. These are ridiculously easy, so I'm sure that you'll be successful with this recipe!

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  11. Great! When you make them, make them with the "not-so-fishy" fish, so you can enjoy it too. :)

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  12. Thanks! It's a fave around here too. :)

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  13. This sounds so very tasty! Must make this in the future. Thank you. And pinning!

    Ellya

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  14. We sure would enjoy your Fish Taco's. Thank you so much for sharing your delicious recipe with Full Plate Thursday.
    Have a great weekend!
    Miz Helen

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  15. Sounds delish and a good way to please all. We are having the same issue is everyone has food sensitivities. Now can you find an alternative to cilantro? :)

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  16. I am a huge fan of fish tacos. These look wonderful.m thank you for sharing. I absolutely must make these!

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  17. Love the idea of chipotle in a fish taco... lots of kicking flavor. Thanks for sharing it with us on foodie friday.

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  18. You could omit it really easily or use Italian parsley. :) The final dish won't be missing too much, just a bit of color!

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  19. Looks delicious! I'm pretty easy to win over with chipiotle. Pinned! Thanks for sharing at Marvelous Mondays!

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  20. Mmm, healthy and delicious - the best combo! Thanks for sharing at Inspire Us Thursday on Organized 31.

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  21. This looks so delicious! Thank you so much for sharing at A Bouquet of Talent this week. Just pinned. :) Hope you are having a wonderful week. :)
    Hugs
    Kathy

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  22. Thank you for linking up at The Weekly Creative!! We'd love for you to come over to our newest link party: at The Inspiration Network: DELISH- a desserts only link party. Bring your desserts and let's party!!
    http://theinspiration-network.com/delish-dessert-link-party-no-1/


    Smiles,
    Melanie and Diana
    The Inspiration Network

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