Wednesday, July 4, 2012

Fish Tacos with Chipotle Cream

In my quest to plan a really healthy menu for this week, I really didn't take into consideration that Wednesday was the 4th of July, so I won't be talking about smoky grilled ribs, or steaks or even hamburgers.  I will tell you about these healthy fish tacos that I have been making for a few years now.  This is an Ellie Krieger recipe and I love her twist on eating and making healthy foods.



I chose mahi-mahi today and it got a quick marinade in a lime juice/olive oil mixture.  The fish came out of the marinade and on to the hot grill to cook through.  The tortillas were warmed briefly on the grill and then spread with some chipotle cream,  filled with some of the grilled, flaked fish and topped with cabbage and corn.

The recipe calls for 6" corn tortillas but I substituted flour tortillas since I really don't like corn tortillas.  Using the corn tortillas and having 2 of them brings in the calorie count at 405 calories.  Not bad for two fish tacos with chipotle cream.



Fish Tacos with Chipotle Cream
Makes 4 servings

2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
 Freshly ground black pepper to taste
1 pound white fish, firm flesh, like tilapia, mahi-mahi, or halibut
1/2 cup fat-free plain yogurt or 1/3 cup Greek-style nonfat yogurt
2 tablespoons mayonnaise
2 teaspoon chipotle chiles in adobo sauce, finely chopped
4-6 flour tortillas
1 1/2 cups shredded cabbage or shredded lettuce
1/2 cup corn, cooked (thawed if frozen)
1/4 cup fresh cilantro
1 lime, cut into wedges

In  a small bowl, whisk together the oil, lime juice, salt and pepper.  Pour over the fish fillets and let marinate at room temperature for 20 minutes.

If using regular yogurt, put it into a strainer lined with paper towels set over a bowl to drain and thicken for 30 minutes.

Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over medium-high heat until cooked through, about 3 minutes per side.  Set the fish aside on a plate and tent with foil to keep warm.

In a small bowl, combine the thickened yogurt or Greek-style yogurt, mayonnaise and chipotle.

Heat the tortillas on the grill or grill pan for 30 seconds on each side.

Flake the fish with a fork.  Spread each tortilla with 1 tablespoon of the chipotle cream.  Top with the fish, cabbage, corn, and cilantro and serve with lime wedges.

Adapted from Ellie Krieger

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