Fish Tacos with Chipotle Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons olive oil2 teaspoons lime juice1/4 teaspoon salt1/4 teaspoon ground pepper1 pound tilapia1/2 cup nonfat yogurt2 tablespoons mayonnaise2 tablespoons chipotle pepper in adobo sauce, diced8 corn tortillas1 1/2 cups cabbage, chopped1/2 cup corn1/4 cup cilantro, chopped
In a small bowl, whisk together oil, lime juice, salt and pepper. Pour over fish fillets and allow to marinate for 20 minutes. Place yogurt into a colander lined with a paper towel and place bowl underneath to drain and thicken for 20 minutes.
Remove fish from marinade and grill on a preheated grill over medium-high heat until thoroughly cooked, about 3 minutes per side. Set fish aside.
In a small bowl combine thickened yogurt, mayonnaise and chipotle pepper.
Heat tortillas on grill for 30 seconds each side.
Flake fish with a fork. Top each tortilla with 1 tablespoon of chipotle cream. Top each taco with cabbage, corn and cilantro.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TURTLENURD62.
Remove fish from marinade and grill on a preheated grill over medium-high heat until thoroughly cooked, about 3 minutes per side. Set fish aside.
In a small bowl combine thickened yogurt, mayonnaise and chipotle pepper.
Heat tortillas on grill for 30 seconds each side.
Flake fish with a fork. Top each tortilla with 1 tablespoon of chipotle cream. Top each taco with cabbage, corn and cilantro.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TURTLENURD62.
Nutritional Info Amount Per Serving
- Calories: 352.9
- Total Fat: 12.6 g
- Cholesterol: 58.1 mg
- Sodium: 329.9 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 4.7 g
- Protein: 28.6 g
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