Tuesday, June 15, 2010

Monday: Fish Tacos with Chipotle Cream

We don't eat out a ton, but if we ever go to a Mexican Restaurant, one of my favorite meals is fish tacos. I love the cilantro and lime combination, on top of flaky white fish all wrapped up in a soft corn taco. When I saw this recipe in an Ellie Krieger cookbook, I had to try it right away. I'm glad I did, because it was so yummy! If you prep this meal, it only takes 7 minutes to cook everything! That's the beauty with white fish like mahi mahi, halibut or tilapia...it cooks in under 10 minutes! Does that get anybody motivated to try it? :)

Fish Tacos Recipe
4 servings
2 TB olive oil
2 TB lime juice, freshly squeezed
1/4 tsp salt
pepper to taste
1 lb white flaky fish, like tilapia, mahi-mahi or halibut
1/2 cup plain yogurt, non-fat preferred
2 TB mayonnaise
1/8-1/4 tsp chipotle chile pepper powder (see "Change it Up" for substitutions)
8 (6-inch) corn tortillas
1 1/2 cups green cabbage, shredded (see "Change it Up" for substitutions)
1/2 cup corn kernels (thawed if using frozen)
1/4 cup cilantro leaves, chopped
Lime wedges, optional

1. In a small bowl combine oil, lime juice, salt and pepper. Pour into a large plastic seal able bag, place fish inside, seal, shake it up a bit and let marinate in fridge for 20 minutes.
2. Put the yogurt in a strainer lined with a paper towel. Let drain for 20 minutes. Check out this link that explains it more in detail. Greek Yogurt
3. Remove fish from marinade and grill on a preheated grill or nonstick grill pan over medium high heat for about 3 minutes per side, until cooked through. Put fish on a plate, cover with tin foil to keep warm.
4. Combine thickened yogurt, mayo and chipotle pepper.
5. Heat tortillas on the grill or grill pan for 30 seconds on each side. 
6. Flake fish with a fork. Top each tortilla with 1 TB of chipotle cream, fish, cabbage, corn and cilantro. Serve with lime wedges if so desired. Delicious!


Plan and Prep Ahead

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.

~Make chipotle cream ahead and keep in fridge until ready to use.
~Marinade fish ahead of time, and keep in fridge without marinade until ready to use.
~Chop up cabbage, cilantro ahead and leave in fridge until ready to use.


Who likes to CHANGE IT UP? 

~Instead of cabbage use lettuce cut into strips
~If you don't like cilantro, use parsley instead.
~Not a big fish person? Use cut up chicken or beef instead for chicken or beef tacos.
~Can't find chipotle pepper powder where you live? Replace with smoked paprika or chili powder.


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