We had fish tacos for dinner last night.
The thought of eating fish tacos used to turn my stomach, but after trying this recipe, I've changed my mind! It's a good one to make after having Chicken Tortilla Soup... that way you only have to pluck cilantro leaves once! This also uses the same 6 inch corn tortillas.
Fish Tacos with Chipotle Cream Sauce
1lb. mild white fish (thawed)
(I use a one pound bag of prepackaged frozen flounder fillets from Aldi... $3.99 and DELICIOUS!)
1/4 cup extra virgin olive oil
2 tbsp. lime juice
1/4 tsp. salt
fresh black pepper
1/2 cup plain, non-fat yogurt
2 tbsp. mayo
2 tsp. chipotle pepper in adobo sauce
(You can buy this in a little can at Wal-mart or Kroger in the mexican foods section. I just spoon out 2 tsp. of the adobo sauce. The peppers themselves are big, and spicy enough to peel paint! The sauce mixes in nicely and adds great flavor.)
8- 6 inch corn tortilla
1 1/2 cups shredded green cabbage
1 can whole kernel corn
cilantro leaves
1. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over fish fillets and marinate at least 20 minutes (I marinated for a couple of hours).
2. Put yogurt in a strainer lined with paper towel and place over a bowl to drain for 20 minutes. (I was skeptical, and didn't know that yogurt could "drain," but it does!)
3. Remove fish from marinade and grill for 3 minutes per side or until cooked through. Remove and set aside on plate to cool for 5 minutes. (I use a grill pan for the fish.)
4. In a small bowl, combine the thickened yogurt, mayo, and chipotle pepper (or adobo sauce). It will be a nice peach color, very tasty.
5. Heat tortillas for 30 seconds on each side. (I just placed the stack in the oven on a tray for a couple of minutes at 350.) Flake fish.
6. Top each tortilla with 1 spoon of chipotle cream sauce, fish, cabbage, corn, and cilantro.
Here's all the "stuff"... please overlook the tupperware serving dishes... I was wanting to clean up fast after dinner. :)
And the final product!
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