Tilapia Tacos

Sometimes on Sunday when I am feeling particularly motivated, I sit down and plan out what I will fix for dinner for the next week, make a grocery list and clip necessary coupons. Putting this in writing makes me feel lame and old all of the sudden. Oh well.

So this past Sunday I did just this and made my trip to the store. Ellie Krieger's fish tacos were on the menu Sunday night. Ellie is a Food Network chef and is known for her healthy recipes. I love, love, love fish tacos and any healthy version I can find is worth a try in my book.

These tacos were great-tasty and light and left me feeling refreshed in a way.

Groceries in the kitchen after the trip to the sto

Marinade

Fish in the marinade

Fish in the skillet

Plates with all the condiments ready for the tacos

Jeff's taco (we used flax wraps instead of corn tortillas)

Fish Tacos with Chipotle Cream Recipe by Ellie Krieger

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

1/2 cup plain nonfat yogurt (I used Greek yogurt)

2 tablespoons mayonnaise

2 teaspoons chipotle pepper, in adobo sauce

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

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 a 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.

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.

Since it was raining inside, we cooked the fish in a pan on the stove and it was just as good. But I have a feeling that a grilled flavor would make these tacos even better than they were.