Recipe: Fish Tacos With Chipotle Cream

Mexican food is something I hold near and dear to my heart.  Having spent my early childhood years in Texas, I grew up eating tacos for breakfast, lunch, and dinner.   Ok, so maybe I didn’t eat tacos that much, but I do absolutely adore them.  I’ve cooked up my favorite healthy version here just in time for Cinco de Mayo.  With oven-roasted fish instead of fried, non-fat yogurt instead of sour cream, and loads of nutrient-rich cabbage, these tacos will not only taste delicious and indulgent, they’ll make you feel healthier than ever.  Try them out or get inspired for your own celebration tomorrow.

Fish Tacos With Chipotle Cream

Serves 4

Ingredients:

Fish

  • 4 (6-ounce) tilapia fillets
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice (about 1 lime)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon each, salt and pepper

Chipotle Cream

  • 1cup non-fat Greek yogurt
  • 1 chipotle chili in adobo, chopped
  • 2 tablespoons lime juice (about 1 lime)
  • ¼ teaspoon each, salt and pepper

Slaw

  • 1 small head green cabbage (I used savoy), very thinly sliced (approx. 5 cups)
  • 8 oz. grape tomatoes, quartered
  • ½ cup red onion, minced
  • 3 tablespoons chopped chives
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice (about 1 lime)
  • ½ teaspoon each, salt and pepper

Additional

  • 8 (6-inch) tortillas, either corn or whole grain (I used spelt)
  • 4 lime wedges

Preparation:

Preheat oven to 400

For fish: Place fish on parchment line baking sheet.  Whisk together olive oil, lime juice, cumin, coriander, cayenne, salt and pepper in bowl.  Pour mixture evenly over fish fillets. Place fish in oven and cook 15-18 minutes minutes.  Let rest for 5 minutes then flake the fish with a fork.

For Cream: Combine yogurt, chipotle pepper, lime juice, salt and pepper in blender; process until smooth.  Set aside.

For slaw:  Combine all ingredients in large bowl, mix well.

Warm tortillas in the oven or on stovetop.  Divide fish, slaw, and chipotle cream evenly among tortillas.  Serve with lime wedges.

Enjoy!

DK

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One thought on “Recipe: Fish Tacos With Chipotle Cream

  1. Pingback: Grilled Fish Recipes | | FISHING WORLDFISHING WORLD

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