Fish Tacos with Chipotle Cream

I have had fish tacos before and I have prepared them a number of ways but last night I think I found a way that made them enjoyable not only for me but for all four of us. You see my kids are pretty picky when it comes to what we eat so I am always looking for ways to get them to eat healthy. Give this a try and I think you may find success.

Ingredients
Fish, I keep frozen tilapia in my freezer at all times, you can pick up a bag of individually sealed filets at you local Sam's Club or whatever bulk location you shop at.
• 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

You can also bypass the marinade and do the bottled Baha Chipotle if you are culinary challenged.

Chipotle cream:
• 1/2 cup plain nonfat yogurt
• 2 tablespoons mayonnaise
• 2 teaspoons chipotle pepper, in adobo sauce (you can use the Baha Chipotle marinade here also!)
• 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
• Lime wedges

Directions
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 paper towel and place over a bowl to drain and thicken for 20 minutes.

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. (you can also bake this in your oven)

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.

I made a side salad to go with this that worked well if you are interested.

Ingredients
• 3 cups of Fresh Spinach
• One small can of Mandarin oranges
• Half of a medium red onion diced into 1/4 inch by 1/4 inch squares
• 1/4 cup of Ken's raspberry vinaigrette dressing

Directions

Place all in a mixing bowl and hand toss!

If you really want to get the full experience try a nice Reisling wine with this!