Fish Tacos with Chipotle Cream

2014-10-16
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 7m
  • Ready In : 47m
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Nutritional Info

This information is per serving.

  • Calories

    420 calorie
  • Fat

    17 grams
  • Saturated Fat

    2 grams
  • Sodium

    360 milligrams
  • Carbohydrate

    41 grams
  • Fiber

    5 grams
  • Protein

    28 grams

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1 pound white flaky fish fillet, like tilapia or halibut
  • 1/2 cup plain nonfat yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons chipotle pepper, in adobo sauce
  • 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

Method

Step 1

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.

Step 2

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.

Step 3

In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.

Step 4

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

Step 5

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

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