Recipes Discovered

Fish Tacos with Chipotle Cream Recipe

Every since I had my first fish taco at Wahoo’s a few years ago, I have been addicted to them. I don’t know why I like them so much, but there is just something about the flavor of the fish with the Mexican flare that I love. I’ve had a lot of varieties, but when I make them at home, this is my favorite recipe.

For the Chipotle Cream sauce, I mix together yogurt, mayonnaise and chipotle peppers in adobo sauce. I usually drain the yogurt for a couple hours if I remember. Just put the yogurt in a paper towel and put it over a bowl in the refrigerator. It makes the sauce a little thicker. Chipotle peppers are smoked japepeno peppers and the adobo sauce is just a tomato based sauce with some seasonings. They are hot, but the yogurt really mellows them out, so don’t be afraid to make this. Just be careful when chopping the peppers (don’t touch your eyes).

For the fish, I mix olive oil, lime juice, salt and pepper with the fish (I usually use tilapia). I let it marinate about 20 minutes before I grill it over medium heat for a couple minutes on each side, just until it flakes with a fork. Then I cut the fish into large chunks and put it on a serving platter along with shredded cabbage (or somtimes lettuce), corn, lime wedges, and warmed tortillas. Seth liked his tacos with refried beans, so I usually make them as a side dish. For my taco, I top a tortilla with fish, chipotle cream, corn and cabbage and then squeeze lime juice over the whole thing. The taste is pure magic.