Fish Tacos

On Tuesday, we tried an Ellie Krieger recipe for fish tacos. Finally, an Ellie Krieger recipe that we thought was half-way decent. These were very good. The chipotle sauce was super spicy, so I'd definitely cut back on the chipotle unless you like simmering sinuses. :) These were very quick to make, too. I chose the recipe because I didn't want to batter and fry the fish - I liked that Ellie grilled hers. I was hesitant to try it because we haven't been crazy about her recipes, but I'm glad I gave her another try.

Fish Tacos with Chipotle Cream

Fish:
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 (I used cod)

Chipotle cream:
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce
8 (6-inch) corn tortillas (I used flour tortillas b/c Kevin doesn't like corn tortillas unless they're baked or cooked)
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

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. (I just used greek yogurt and skipped this step)

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.

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.

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.