Saturday, February 4, 2012

Fish Tacos

On Thursday, I discovered a new fish monger in downtown  Passaic Park. It is a small shop owned and operated by a local Hasidic Jewish family. For religous reasons, it is only open 4 days a week, so you know the fish is going to be very very fresh. This day I purchased Salmon, and Tilapia. 
I saved the Tilipia for today and looked through my recipes and found one for Fish Tacos written by Ellie Kreiger. You may recall that Ellie had a show on the Food TV Network, but the show was never renewed. I loved the show, as it featured light and healthy recipes.

It features a sauce made from chipotles in adobo sauce, yogurt and a tiny bit of mayo. I'm sure you could omit the mayo and just go with the yogurt, to may it even more less caloric. It has just the right kick to make these tacos well worth making them. If you like it a bit more spicy,feel free to add more chipotle and adobo sauce.



  • 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

Chipotle cream:

  • 1/2 cup plain nonfat 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 apaper 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.

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