Seafood

Fish Tacos with Chipotle Cream & Black Bean Salad

IT HAS BEEN SO LONG!!! A little over a week ago, I got married, and this past weekend I moved to San Diego so I have been too busy for blogging as of late. I am so excited to be back to it though. This is my first official blog post living in San Diego AND my first time cooking as a married woman! I thought I would go with fish tacos to celebrate since that seems to be all the rage in San Diego. I have never been much of a fish taco person, but Kevin really loves them so I keep trying. I am  very happy with how these turned out, and even I ended up really loving them.

I generally will use tilapia for fish tacos, but you can use any white fish (from what I hear). This time I decided to check out flounder, and it was really good! I didn’t think there was a big difference between the two. They both sort of depend on what you serve with it for flavour as tilapia and flounder are both fairly bland fish. The recipe for the chipotle cream comes from Ellie Krieger of Food Network, and I just sort of made up the rest of this recipe based on other fish tacos I have had/recipes I have come across. It was really easy, and pretty much everything aside from the fish can be done ahead of time. The amount of fish was enough for 2 people, but the sauce and the salad made plenty for 4 so you can just increase the amount of fish to feed more people.

One of the best things about our new apartment is that we have a giant patio with a teeny tiny grill! We don’t have a stand for the grill yet so Kevin has to squat by it to cook anything, and it is probably my favourite thing ever. I will never stop laughing at this.
Fish Tacos with Chipotle Cream
1 Tablespoon olive oil
Juice of 1 lime
Garlic salt & pepper for seasoning
5-6 flounder fillets (you can use tilapia or halibut)
1/2 cup plain nonfat yogurt
1 tablespoon mayonnaise
3 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
1 teaspoon salt
However many flour or corn tortillas you need (we used bigger tortillas and only needed 3-4, but generally fish tacos are smaller)
Shredded cabbage
Lime wedges

Combine the oil, lime juice, garlic salt, and pepper in a ziploc bag and add the fish fillets. Let marinate in the fridge for about 20 minutes.

Put the yogurt into a strainer lined with paper towel and place over a bowl to drain and thicken for 20 minutes.

Remove the fish from the marinade and grill over medium-high on a grill or grill pan until cooked through (2-3 minutes per side).

Combine the thickened yogurt, mayonnaise, adobo sauce, and salt in a small bowl.

Heat each tortilla in a pan for about 30 seconds until warm. Shred the fish with two forks and serve each tortilla with fish, shredded cabbage, chipotle cream, and black bean salad (recipe follows).
Black Bean Salad
1 can (24 oz) black beans
1 can (15 oz) whole corn kernels
A small bunch of cilantro leaves, chopped
2 small tomatoes, diced
1 jalapeno, seeded and diced
1 red bell pepper, diced
2 green onions, sliced
1 can (15 oz) pineapple chunks
3-4 Tablespoons rice vinegar
2 Tabelspoons sugar
Juice of 2 limes
Salt and pepper to taste

Combine all ingredients and refrigerate until ready to serve.
 

Fish Tacos with Chipotle Cream & Black Bean Salad
Total time: 
Serves: 2
 
Ingredients
  • Fish Tacos with Chipotle Cream
  • 1 Tablespoon olive oil
  • Juice of 1 lime
  • Garlic salt & pepper for seasoning
  • 5-6 flounder fillets (you can use tilapia or halibut)
  • ½ cup plain nonfat yogurt
  • 1 tablespoon mayonnaise
  • 3 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 1 teaspoon salt
  • However many flour or corn tortillas you need (we used bigger tortillas and only needed 3-4, but generally fish tacos are smaller)
  • Shredded cabbage
  • Lime wedges
  • Black Bean Salad
  • 1 can (24 oz) black beans
  • 1 can (15 oz) whole corn kernels
  • A small bunch of cilantro leaves, chopped
  • 2 small tomatoes, diced
  • 1 jalapeno, seeded and diced
  • 1 red bell pepper, diced
  • 2 green onions, sliced
  • 1 can (15 oz) pineapple chunks
  • 3-4 Tablespoons rice vinegar
  • 2 Tabelspoons sugar
  • Juice of 2 limes
  • Salt and pepper to taste
Instructions
  1. Fish Tacos with Chipotle Cream:
  2. Combine the oil, lime juice, garlic salt, and pepper in a ziploc bag and add the fish fillets. Let marinate in the fridge for about 20 minutes.
  3. Put the yogurt into a strainer lined with paper towel and place over a bowl to drain and thicken for 20 minutes.
  4. Remove the fish from the marinade and grill over medium-high on a grill or grill pan until cooked through (2-3 minutes per side).
  5. Combine the thickened yogurt, mayonnaise, adobo sauce, and salt in a small bowl.
  6. Heat each tortilla in a pan for about 30 seconds until warm. Shred the fish with two forks and serve each tortilla with fish, shredded cabbage, chipotle cream, and black bean salad (recipe follows).
  7. Black Bean Salad:
  8. Combine all ingredients and refrigerate until ready to serve.

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