Tacos are such a staple dinner food. They’re fast, fun, and easy to eat. I’m sure there are thousands of families in this country who have “Taco Night” but I wonder how many stray from the typical (sometimes bland) ground-beef tacos. If you want to spice up your family’s taco night, add this recipe to this week’s menu. It’s simple, totally weeknight friendly, and good for you. Plus it looks gorgeous on a plate.
By the way, the chipotle cream sauce would taste scrumptious on just about anything.
Taste: Fresh, citrus-y, slightly spicy, sharp, sweet. These tacos taste like the beaches of Mexico.
Texture: The fish is slightly charred on the outside, tender and flaky inside. I just love the pop the kernels of corn add.
Ease: Very simple and easy.
Appearance: The green cilantro and lime with the yellow corn is beautifully bright. Plus the fish looks pretty tasty with its grill marks
Pros: Flavorful, healthy, simple.
Would I make this again? Yep.
Fish Tacos with Chipotle Cream
Serves 4 (2 tacos a person)
From The Food You Crave
For the fish:
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- freshly ground black pepper to taste
- 1 pound white, flaky fish fillets, like tilapia, mahi-mahi-, or halibut
For the chipotle cream:
- 1/3 cup Greek-style nonfat yogurt
- 2 tablespoons mayonaisse
- 2 teaspoons finely chopped canned chipotle chile in adobo sauce
For the tacos:
- Eight 6-inch corn tortillas
- 1 1/2 cups shredded lettuce or cabbage
- 1/2 cup cooked corn kernals
- 1/4 cup fresh cilantro, roughly chopped
- lime wedges
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. Preheat a grill or grill pan over medium-high heat.
In another small bowl, combine yogurt, mayonnaise, and chipotle. Set aside.
Remove fish from marinade and grill until cooked through, about 3 minutes per side.
To prepare tacos, heat the tortillas on the grill or grill pan for 30 seconds on each side.
Flake fish with a fork. Spread each tortilla with 1 tablespoons chipotle cream. Top with the fish, lettuce, corn, and cilantro and serve with lime wedges.