Wednesday, January 12, 2011

Fish Tacos

Posted by Kimberly:

Something is not right at our house.... For the past three or four months, I have been eating FISH! Shocking, I know, considering the fact that I have spent my life avoiding seafood restaurants and anything from the ocean, with the exception of canned tuna. I blame my previous dislike for fish on the lunchroom where I went to school. I still shutter at the thought of the tartar sauce they always served with it.

Now that I have started eating fish, I have been looking for different ways to fix it. One of my favorite restaurants here in Lubbock, "Fuzzy's Tacos", serves the yummiest grilled fish soft tacos. I just love them! So after eating there last week, I got to searching online for a recipe for fish tacos. I came across one on Food Network's website that was by Ellie Krieger. (For those of you who are not familiar with her, she cooks healthy meals.) I decided to give it and try, and my husband and I both really liked them.

Fish Tacos with Chipotle Cream


2 tbsp. olive oil
2 tbsp. frshely squeezed lime juice
1/4 tsp. salt
Freshly gound black pepper
1 lb. white flaky fish fillet, like tilapia or halibut

Chipotle Cream:

1/2 cup plain nonfat yogur
2 tbsp. mayonnaise (not Miracle Whip, which is what I bought because I call Miracle Whip "mayonnaise", so I had to send my husband to the grocery store.)
2 tsp. chipotle pepper, in adobo sauce
8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels (I omitted this but it would probably be really good)
1/4 cup fresh cilantro

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.

Remove 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.

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 tbsp. (I put more) of the chipotle cream. Top with fish, cabbage, corn, and cilantro.

This was my first experience making something that called for chipotle peppers. My husband and I do not like real spicy foods, so I only added half of what the recipe called for. The peppers combined with the cilantro made us keep our water glasses close by! I topped my tacos with Feta cheese. That may sound like a strange choice of cheese, but that is what kind they use at "Fuzzy's", and it is really good.

This recipe is definitely a keeper. In fact, I am planning on making the chipotle cream to spread on sandwiches and hamburgers. I hope you enjoy it! Pin It Now!

1 comment:

Wa Wa Waughs said...

how funny! I have found that I love those too. We are making them this weekend with shrimp!

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