Chipotle Lime Fish Tacos

March 12, 2015
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Prep Time: 30 minutes       Cooking Time: 10 minutes
Equipment: sauté pan, knife, cutting board, measuring cups and spoons, small bowl, spoon
Servings: 4 servings          Serving Size: 2 corn tortilla tacos or 1 whole wheat tortilla taco

 

 

Ingredients:
4 flaky fish filets like tilapia or cod
1 tablespoon lime juice
1 teaspoon chili powder
8 corn tortillas or
4 whole wheat tortillas
Toppings:
Chipotle Cream:
½ cup of non-­‐fat Greek or regular plain yogurt
2 teaspoons chipotle peppers in adobo (sauce only) or ¼ teaspoon chili powder
2 teaspoons lime juice
½ cup of shredded lettuce or cabbage
2 tomatoes
1 avocado
2 tablespoons cilantro, chopped
 

 

Instructions:
1. Sprinkle raw fish filets with lime juice and chili powder.
2. Cook filets in a sauté pan over medium heat until they flake easily (2-­3 minutes per side).
3. While the fish is cooking, combine yogurt, chipotle in adobo sauce and lime juice in a small bowl until well­‐combined.
4. Chop tomatoes and avocados into ¼” cubes.
5. Once fish is fully cooked, prepare the tacos: heat tortillas for 5­‐10 seconds in the microwave to make them more flexible. Layer ½ fish filet on 1 corn tortilla or 1 whole filet on a whole
wheat tortilla, top with chipotle cream, lettuce, tomatoes, avocado, and cilantro and enjoy!

 

Variations:
• Instead of fish filets, try shrimp, chicken, or tofu.
• Don’t have the ingredients for chipotle cream? Top the fish with your favorite salsa instead.