Time: 50 min.
Complexity: easily
Servings: 4

Make healthy, low-calorie fish tacos. This recipe works best with firm-fleshed white fish, such as tilapia or halibut, which will flake easily after frying. The fish is marinated in a mixture of olive oil and lime juice to enhance its mild flavor, then grilled to infuse it with a smoky aroma (or simply pan-fried). A yogurt and mayonnaise cream with chipotle peppers adds an even more smoky flavor to these tacos. Place it on tortillas along with the fish and top with shredded cabbage, corn kernels, and fresh cilantro.

Ingredients:

Taco

• 8 corn tortillas, 15 cm in diameter.
• 450 g white fish fillet, such as tilapia or halibut
• 2 tbsp. l. olive oil
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon salt

Chipotle Cream

• 0.5 tbsp. plain low-fat yogurt
• 2 tablespoons mayonnaise
• 2 teaspoons chipotle peppers in adobo sauce
• 1.5 cups shredded cabbage or lettuce
• 0.5 cup corn kernels (defrost if frozen)
• 1/4 cup fresh cilantro leaves
• Lime wedges

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

halibut, tilapia, tortilla, lime juice, corn, chipotle peppers in adobo sauce, yogurt, white cabbage, lettuce, cilantro

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Preparation:

Step 1
• In a small bowl, combine olive oil, lime juice, salt, and black pepper. Pour over the fish fillets and let marinate for 20 minutes. Place the yogurt in a paper towel-lined strainer and set it over the bowl to drain and thicken, about 20 minutes.
Step 2
• Remove the fish from the marinade and grill on a preheated grill or nonstick skillet over medium heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
Step 3
• In a small bowl, combine thickened yogurt, mayonnaise and chipotle pepper.
Step 4
• Heat tortillas on a grill or in a frying pan for 30 seconds per side.
  
  Crumble the fish with a fork. Spoon 1 tablespoon of chipotle cream onto each tortilla. Top with the fish, cabbage, corn, and cilantro and serve with lime wedges.

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