Ellie Krieger’s Fish Tacos with Chipotle Cream
This meal is going to become a regular around here. It was so good….and so so easy! I know I say that about a lot of recipes that I try, but really, that’s what I’m about, good simple food. I don’t have time to spend on complicated stuff, as I’m sure a lot of you don’t either.
I didn’t have any corn, so I skipped it, but I’m sure that would be good. I was also going to add some shredded carrot to the shredded cabbage that I used…but I forgot. Next time. I went ahead and threw the cilantro into the chipotle cream. This chipotle cream is awesome. I loved it. I’m definitely going to start serving it alongside chips, salsa and guacamole from now on. It was perfect for dipping tortilla chips.
Thank you Sara for choosing a great recipe for the group!! Go check out the Craving Ellie in my Belly blog roll to see everyone else’s version of Fish Tacos with Chipotle Cream!
Stay tuned for tomorrow’s Barefoot Bloggers recipe…Chicken Piccata!
Fish Tacos with Chipotle Cream
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 pound white flaky fish fillet, like tilapia or halibut
- 1/2 cup plain nonfat yogurt (I used Greek yogurt)
- 2 tablespoons mayonnaise
- 2 teaspoons chipotle pepper, in adobo sauce
- 8 (6-inch) corn tortillas
- 1 1/2 cups shredded green cabbage or lettuce
- 1/2 cup corn kernels (thawed if frozen)
- 1/4 cup fresh cilantro leaves
- Lime wedges
- 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 the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, 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 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.
Recipe by Ellie Krieger
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Great pictures Aggie! Gosh I love Ellie (I know I know- I always say this!), but she was such a great addition to the food network. I’m not big on fish, but I think all of the wonderful flavors in this meal would convert even a non-fish eater!
I hope that your week is treating you well! Is the weather hot down your way as well? I am loving this week thus far!
They look great, Aggie! I swear, I love Ellie’s cookbook more and more with almost every recipe I cook out of it. I totally agree with you about this one — they were so easy and so delicious! They seem like such a great warm weather meal, in particular — light and refreshing. And that chipotle cream was out of this world! I’m going to serve it as a dip as well, and also with all kinds of burritos, quesedillas, etc. Look forward to hearing about your chicken piccata tomorrow!
I think I may give this a try Friday night since we don’t eat meat on Fridays during Lent. I know my husband and I would be over the moon trying your fish tacos.
Perfect timing! I purchased some fish yesterday for tonight’s dinner! I’m such a huge fan of fish tacos; they are by far my most favorite taco. Seeing all of your dishes has me warming up to Ellie Krieger’s recipes. YUM!
Yum! Those fish tacos look awesome with chipotle cream!
I totally need to make that recipe! I love fish tacos, and have enjoyed nearly all of Ellie’s recipes. Yum!
Fish tacos are one of my favorites. Not fried ones though:) These look so fresh and tasty!! I am craving them now!!
I love, love, love fish tacos. This recipe sounds simple, healthy and delicious.
Looks so good Aggie! Yum, my Dad would love this!
Fish tacos will become a favorite I am sure – Ellie is good. Looking forward to making the Chicken Piccata tomorrow. I’ve done it before and it is awesome. Love your blog.
I’m not a fan of Ellie Krieger, but have seen many of your posts touting her. These look wonderful…and I think I ought to give Ellie another chance. Thank you!
Mmm chipotle cream. Slurp.
I normally like fried fish in tacos, but I always give grilled a chance as long as the fish is well seasoned.
*Eyes recipe suspiciously*
Sounds good. 😉
These look so good. I don’t know what is up with me, but I didn’t get these done this week. I love fish tacos so much. Your pictures are awesome!
I made these for hubby a while back and he absolutely loved them. So healthy and full of flavor, in my opinion. Ellie knows how to work the whole flavor thing without filling the dishes full of fat. Love her!
I love your Ellie recipes! Fish tacos are so good.
Aren’t fresh little tacos so yummy? These look so wonderful!
Looks absolutely beautiful – Thanks a lot for upstaging us on our own pick!
Your tacos look amazing! I am so glad you liked them, we really loved them too. I see many more fish tacos in my future. Thanks for cooking my pick with me this week 🙂
Your fish tacos look wonderful – great job! I can’t wait to try this one myself (this week was too busy 🙁
Your fish tacos look great. I loved how simple this recipe was and the tacos were very tasty.
Wow! These look so amazing! I love fish tacos!
Wow, they look delicious! This was such a simple, yummy dinner! We ate so well this week between these fish tacos and the chicken picatta.
Fantastic Photos Aggie = ) I really should buy the cookbook…and the Chipotle cream, woo hoo, you sure know how to make tacos sing!!!!!
one of the most important things I miss about living in cali is fish tacos. I love them soooo much.
I will have to try this recipe; I have a lot of recipes for fish tacos.
I LOVE Ellie Krieger. All of her recipes are so simple and wonderful and best of all…healthy!!
Oh yes! This looks so good and easy. I’ve been craving fish tacos lately and this will satisfy my craving. Thanks for a great post!