Fish Tacos with Chipotle Cream
(Recipe adapted from Ellie Krieger) Ingredients For the fish: For the tacos: Preparation: Nutritional Facts (per 1/8 recipe on 1 tortilla): *For kids: The chipo
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Cooking tools:
- Grill
- Grill pan
- Fine-mesh sieve
- Paper towel
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Aluminum foil
- Plate
- Fork
- Microwave
- Chef's knife
- Cutting board
Ingredients
- 2 Tbsp. olive oil
- 2 Tbsp. fresh lime juice
- ¼ tsp. salt
- Freshly ground black pepper to taste
- 1 pound white, flaky fish (I use fresh Grouper)
- ½ cup plain nonfat yogurt or 1/3 cup Greek-style non yogurt
- 2 Tbsp. mayonnaise
- 2 tsp. finely chopped canned chipotle chiles in adobo sauce
- Whole Wheat tortillas
- 1 ½ cups shredded romaine lettuce
- ½ – 1 cup cooked fresh or frozen corn kernels
- ¼ cup fresh cilantro leaves, chopped
- 1 avocado, sliced
- Lime wedges
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