Phenomenal Phoods

Fish Tacos with Chipotle Cream & Black Bean Salad

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)
• 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
• 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.