Being a little picky when it comes to ordering fish tacos at a restaurant, I decided to give it a go, and grill up a new recipe this past Friday night. CBH is great at trying new recipes, and I knew he’d approve, so on my way home from work, I swung into the French Market and purchased all of the ingredients for this recipe. (My total was only $13.00! Tasty recipe, and cheap date night! 🙂 )
This recipe is from the Food Network. Thank you, Ellie Krieger (host of ‘Healthy Appetite’) for this delicious and healthy recipe!
- 2 Tbl. Olive oil
- 1 Tbl. Freshly squeezed lime juice (grab three limes for this… you’ll want a few extra cut wedges for serving)
- ¼ tsp. salt
- Freshly ground pepper
- 1 lb. white flakey fish fillet (no bones, no skin)… tilapia is a great choice
- ½ c. plain nonfat yogurt
- 2 Tbl. Mayonnaise
- 2 tsp. chipotle pepper, in adobo sauce, blended well
- Corn Tortillas
- Shredded green cabbage or lettuce
- Corn kernels
- Fresh cilantro leaves
Wash and blot dry fish fillets.
In a small bowl, whisk together: olive oil, lime juice, salt and fresh ground pepper. Pour over the fish fillets and let marinate for 20 minutes. Set aside. Meanwhile, place the yogurt into a strainer that is lined with a paper towel. This will drain the extra moisture from the yogurt. Let drain and thicken for 20 minutes.
Heat outdoor grill (or grill pan, which is what we used). Grill fish fillets over medium-high heat, until cooked entirely through… roughly 3 minutes a side. Remove fish from here and let sit for 5 minutes. Then flake fish up for serving.
While fish is resting, combine the thickened yogurt, mayo and blended chipotle pepper in a small bowl. Heat corn tortillas on grill/grill pan.
Set up your serving station: flaked fish, tortillas, top with the chipotle cream sauce, corn, cilantro, and cabbage/lettuce. Squeeze lime wedge on top.