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.

This article was originally published in www.theatlantic.com. Read the complete article here.