I love tacos.
As previously mentioned, the husband and I are trying to incorporate more fish into our diets. Of course when I say that we are trying, I really mean that the husband is going along with my wishes. He's wonderful.
I love tacos, and I like fish, but I don't always like fish tacos. Sure, they taste wonderful when the fish is deep fried--but I refuse to fry food. However, the grilled tacos I've had at most restaurants are just kind of...blah. I've never had the desire to make fish tacos before, until I saw Ellie Krieger's recipe included chipotle chiles. Mmm. Sign me up!
The recipe was certainly simple enough!
- Marinate fish for 20 minutes in olive oil and lime
- Mix together chipotle cream
- Grill fish
- Assemble tacos
Time: 45 minutes total (includes 20 minutes of marinating)
*quick and easy
*Tasty--the husband isn't a huge fish fan, and he really enjoyed these
*can prep the cream ahead of time
*Easy to tweak to your preference
*possibly kid friendly, depending on the quantity/heat of chipotles (we like it hot and added extra)
*Fish was slightly bland
*Best served during the summer, as fresh corn would really make this dish. Canned corn was just okay
*Cream definitely tasted yogurty--I'm picky about both yogurt and mayo (the 2 main ingredients!), so I didn't love the cream--but the husband did, and he hates mayo
Splurge on good corn tortillas! We used the cheapies that come in 30 packs for only a few bucks, and really wished we had the "real" corn tortillas---it would add a lot.
- Nutritional Analysis Per Serving
- Calories 420
- Total Fat 17 g
- Saturated Fat 2g
- Protein 28 g
- Fiber 5 g