Fish Tacos with Chipotle Cream

Name: Fish Tacos with Chipotle Cream
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: ½ cup plain nonfat Greek yogurt; 2 tablespoons light sour cream; 2 teaspoons chopped canned chipotle chiles in adobo sauce; 2 tablespoons olive oil; 2 tablespoons freshly squeezed lime juice; salt and freshly ground black pepper, (to taste); 16 ounces tilapia; Eight 6-inch corn tortillas; 1½ cups shredded green cabbage; ½ cup corn; ¼ cup chopped fresh cilantro; lime wedges

Delicious and healthy tacos for dinner!

⏱️ 45 min 🔪 Prep: 30 min 🔥 Cook: 15 min 📊 Medium 👁️ 20 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

4 servings

½ cup plain nonfat Greek yogurt
2 tablespoons light sour cream
2 teaspoons chopped canned chipotle chiles in adobo sauce
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
salt and freshly ground black pepper, (to taste)
16 ounces tilapia
Eight 6-inch corn tortillas
1½ cups shredded green cabbage
½ cup corn
¼ cup chopped fresh cilantro
lime wedges

Steps

In a small bowl, combine the yogurt, sour cream and chipotle chiles. Cover and refrigerate until ready to use.
In a small bowl, whisk together the oil, lime juice, salt and pepper. Put the fish in a pyrex dish and pour the marinade over the fish fillets; let marinate 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 through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes. Flake the fish with a fork.
Heat the tortillas on the grill or grill pan for 30 seconds on each side.
Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.