Recipe: Fish Tacos with Chipotle Cream

To me, summer is officially over on September 1.  Even as a kid, when September rolled around I knew it was time to simmer down and prep for the upcoming school year.  Well, this past weekend, me and zee boyfriend went on an impromptu sunset picnic after a much needed talk about our future (no, we didn’t mutually agree on being engaged or something… TRUST ME, you will be one of the first ones to know!) and it was the perfect way to end the weekend and the summer!

I know I’ve whined about how work has been completely taking up my life but September is going to be twice as hectic.  So, here’s a great recipe I made a couple of weeks ago and didn’t get around to posting!  Easy fish tacos with a BANG!  Personally, the sauce was too spicy for me.  Chris thought it was just fine but as you could tell, the sauce was an afterthought for me – I added it last minute on top of the cilantro!  Haha.

Last song-in-a-post: Weezer’s Island in the Sun :)

Fish Tacos with Chipotle Cream
From Ellie Krieger’s The Food You Crave
Serves 4; serving size: 2 tacos

Print this recipe!

You’ll need:
for the fish -
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- ¼ tsp salt
- freshly ground pepper to taste
- 1 lb white, flaky fish fillets (like tilapia, mahi-mahi, or halibut)

for the chipotle cream -
- ½ cup plain nonfat yogurt or ⅓ cup Greek-style nonfat yogurt
- 2 tbsp mayo
- 2 tsp finely chopped canned chipotle chile in adobo sauce

for the tacos -
- 8 (6 inch) corn tortillas
- 1½ cups shredded green cabbage or lettuce
- ½ cooked corn kernels
- ¼ fresh cilantro leaves
- lime wedges

Directions:
To make the fish, in a small bowl, whisk together the oil, lime juice, salt, and pepper. Pour over the fish and let marinate at room temperature for 20 minutes. If using regular yogurt, put into a strainer lined with paper towel set over a bowl to drain and thicken for 30 minutes. Afterward,in a small bowl, combine the drained or Greek-style yogurt, mayo, and chipotle.

Preheat a grill or nonstick grill pan over medium-high heat. Remove the fish from the marinade and grill until cooked thorough, about 3 minutes per side. Set the fish aside on a plate and tent with aluminum foil to keep warm.

Heat the tortillas on the grill or grill pan for 30 seconds each side.

Flake the fish with a fork. Spread each tortilla with 1 tbsp of chipotle cream. Top with the fish, cabbage/lettuce, corn, and cilantro and serve with lime wedges. And possibly a Corona. :)

Yes, I used a bagged cole slaw mix!  Next time, I’m going to use sour cream + fresh salsa instead of the chipotle sauce + corn.  Other than that, this was great!