I’ve hardly been “live” for a week, I’ve only told about 3 people that this little blog exists, and I’ve already received my first request! My husband’s friend and colleague (we’ll call him “Triple T”), has requested that I make and post a dish that is near and dear to his heart and home (and one that I have yet to conquer). I am up for the challenge, Triple T, and your request is in the queue! While this is no Chuy's fish taco, I hope that it will tide you over...
The weather where I live has been unseasonably cool as of late. The air is brisk, the sky is grey, and the breeze is crisp. If the calendar didn’t say August, one might think it was October. I had to hold myself back from delving into my fall favorites (think root vegetables), and embrace the fact that it is still summer and I must capitalize on the opportunity to make the rounds through my summer recipe rotation while I still can. So instead of peeling and seeding a butternut squash, we fired up the outdoor grill and blended some margaritas.
My husband and I are both fans of fish tacos. They offer a lighter way to enjoy Mexican food than some other traditional dishes that consist of heavy sauces and lots of cheese. I have tried several different fish taco recipes without much satisfaction. We tried Ellie Krieger’s a few weeks ago, and it was a home run. The spiciness of the chipotle is balanced by the sweetness of the corn. The lime and olive oil are a simple, yet tasty marinade for the fish. We grilled mahi-mahi, and I used non-fat Greek yogurt (a new obsession of mine) for the chipotle sauce (with extra chipotle because I love spicy food). We also used flour tortillas instead of corn tortillas, as I typically have them on hand.
The different components of the recipe come together pretty quickly, but it does take a bit of time to assemble all of the tacos. If you’re serving to a crowd, you could make this an activity where everyone can assemble their own. Otherwise put out some chips and salsa to keep them happy and occupied!
Fish Tacos with Chipotle Cream
* 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, mahi-mahi, or halibut
* 1/2 cup plain nonfat yogurt or 1/3 cup Greek-style nonfat yogurt
* 2 tablespoons mayonnaise
* 2 teaspoons chipotle pepper, in adobo sauce
* 8 (6-inch) corn tortillas
* 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 apaper 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 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.