Last week Cathy from The Tortefeasor posted an Ellie Krieger recipe for Fish Tacos. The name Fish Taco is just a big turn off to me and I don't know why. I read her post, yes I do read what everyone writes, I don't just look at the pictures; and got really intrigued when Cathy wrote about the Chiptole Cream Sauce she made for the tacos. After I read that you could have stuck a fork in me because I was done and couldn't wait to make these tacos.
Cathy was so right, the Chipotle Cream Sauce could be a dip on it's own. These best part of it is it's made with non-fat yogurt, so you can get busy with this as a dip or sauce and not feel the least bit guilty.
Truth be told, my husband is kind of picky about fish and how it is prepared. He ate three tacos and loved the Chipolte Cream Sauce. I made these tacos in a snap, they were light, healthy, economical and tasted fantastic!
Fish Tacos (adapted from Ellie Krieger) -
2 tablespoons olive oil
2 tablespoons freshly squeezed line juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut (3 to 4 filets - we used tilapia)
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 chipotle peppers, in adobo sauce, chopped very fine
8 flour tortillas
1 1/2 cups shredded lettuce
1/4 cup chopped cilantro
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 a paper towel and place over a bowl to drain and thicken for 20 minutes.
Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
Heat the tortillas on the grill or grill pan for 30 seconds on each side OR place the tortillas on a plate, cover with plastic wrap and microwave on high for 1 minute.
Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, lettuce, and cilantro and serve with lime wedges.
Tomorrow is the first day of Spring, I want to wish all of you Happy Spring. Daffodils in our front garden.
Bradford Pear trees in bloom at our church parking lot.
Scout's 3rd birthday was Tuesday. Lauren and Scout are playing with Scout's new toy.
The ol' girl is resting after an intense game of tug-o-war.