Fish Tacos w/ Chipotle Cream
Fish Tacos w/ Chipotle Cream is a gluten free and pescatarian recipe with 4 servings. For $2.68 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This main course has 342 calories, 29g of protein, and 12g of fat per serving. This recipe from Recipe Girl requires olive oil, cilantro, tilapia, and plain nonfat yogurt. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine. 656 people were impressed by this recipe. Overall, this recipe earns a super spoonacular score of 98%. Similar recipes are Fish Tacos With Chipotle Cream, Healthy Fish Tacos With Chipotle Cream, and Chipotle Fish Tacos.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
2 teaspoons canned chipotle chiles in adobo sauce, chopped
1/4 cup cilantro, chopped
1/2 cup corn
8 (6-inch) corn tortillas
1 1/2 cups green cabbage, shredded
2 Tablespoons lime juice, freshly squeezed
2 Tablespoons olive oil
1/2 cup plain nonfat yogurt
2 Tablespoons light sour cream
1 pound tilapia
Equipment:
whisk
bowl
paper towels
sieve
grill pan
grill
Cooking instruction summary:
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 a paper towel and place over a bowl to drain and thicken for 20 minutes.2. 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.3. In a small bowl, combine the thickened yogurt, mayonnaise (or sour cream) and chipotle chiles.4. Heat tortillas on grill or grill pan for 30 seconds on each side.5. Flake the fish with a fork. Top each tortilla with 1 Tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.
Step by step:
1. In a small bowl, whisk together the oil, lime juice, salt and pepper.
2. Pour over the fish fillets and let marinate for 20 minutes.
3. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.
4. 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.
5. In a small bowl, combine the thickened yogurt, mayonnaise (or sour cream) and chipotle chiles.
6. Heat tortillas on grill or grill pan for 30 seconds on each side.
7. Flake the fish with a fork. Top each tortilla with 1 Tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.
Nutrition Information:
