Recipe: Fish Tacos

By Kate Andersen
Kate Andersen
Kate Andersen
October 4, 2015 Updated: October 4, 2015

The creaminess helps hold everything together in the tortillas…

Prep Time: 10 minutes
Inactive Prep: 30-40 minutes
Cook Time: 5-7 minutes

4 servings

For the fish: 
    • 2 tablespoons olive oil 
    • 2 tablespoons freshly squeezed lime juice (about one medium-sized lime’s worth) 
    • 1/2 teaspoon salt 
    • Freshly ground black pepper 
    • 1 pound of flaky white fish fillet (something like tilapia or halibut)

For the chipotle cream: 
    • 1/2 cup Greek yogurt
    • 2 tablespoons mayonnaise 
    • 2 teaspoons Chipotle pepper, in adobo sauce (I tend to just use about one and a half or two of the peppers, plus a little extra sauce, but I prefer things on the spicier side) 
    • 8 (6-inch) corn tortillas 
    • 1 1/2 cups shredded green cabbage or lettuce 
    • 1/2 cup corn kernels (frozen or fresh) 
    • 1/4 cup cilantro leaves 
    • Lime wedges

In a medium-large bowl, whisk together the oil, lime juice, salt, and pepper. Pour over the fish fillets, and let marinate for 30-40 minutes. Then cook in pan.

Combine the Greek yogurt with the oil/lime juice mixture, and add the mayonnaise and chipotle pepper. Then mix in the shredded lettuce/cabbage, corn, cooked fish and some of the cilantro.

Heat the tortillas, top with the fish mixture and squeeze on the lime wedges.

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