>From the Food Network website...

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Fish Tacos with Chipotle Cream 
Copyright 2006, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger 
Episode: Homemade Takeout


Difficulty: Easy 
Prep Time: 15 minutes 
Inactive Prep Time: 25 minutes 
Cook Time: 7 minutes 
Yield: 4 servings 

Fish: 
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.

--
Rhonda G in Missouri 
Owner of Awesome Swaps and More 
Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
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These are all Yahoo! groups and they need new and terrific members...ask me for 
the links!!!

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