>From the Food Network website...
Fish Tacos with Chipotle Cream
Copyright 2006, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Homemade Takeout
Prep Time: 15 minutes
Inactive Prep Time: 25 minutes
Cook Time: 7 minutes
Yield: 4 servings
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
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
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
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
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