By Kira Wills, Guest Blogger
As much as I love to cook, the last thing I want to do during the horrendous 100-degree heat waves we’ve been cursed with this summer is stand over a hot stove for hours. Thankfully, I have a few recipes up my sleeve that will have you in and out of the kitchen faster than I can finish complaining about how freakin’ hot it is. This one is a particular is a favorite in my house. Fish Tacos with Chipotle Cream has the added bonus that it’s both healthy and delicious. I make this for my father for his birthday and Father’s Day. It’s been so uncharacteristically hot in the Midwest that I’ve stockpiled tilapia and lived off of these fish tacos and watermelon for almost a week.
The tacos are a surprisingly flavorful and filling meal that is, of course, a bit messy to eat, but that only makes it taste better. The lettuce adds needed freshness while the corn supplies a pop of sweetness. The best part about it is that it can be ready in snap, making it perfect for a summer weekday meal or even a birthday celebration for a guy who loves to eat his presents.
Fish Tacos With Chipotle Cream
Adapted from Recipe by Ellie Krieger
1 pound tilapia filets
Salt, pepper, paprika, garlic powder, cumin, cayenne
Juice from one lime
2 tablespoons olive oil
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
1 to 2 teaspoons of adobo sauce
8 (6-inch) flour tortillas
1 1/2 cups shredded romaine lettuce or green cabbage
½ cup sweet corn (thawed if frozen)
Line a strainer with a paper towel. Place strainer over a bowl and add yogurt. Let sit for 10 to 20 minutes to drain excess moisture and thicken. In a small bowl combine the thickened yogurt, mayonnaise, and adobo. You may add some chopped chipotle peppers if you like extra spice. Set aside.
Season fish on both sides with a liberal amount of paprika; some salt, pepper, and garlic powder and a scant amount of cumin and cayenne.
Place a cast iron skillet over medium heat and add a few turns of olive oil when the pan is hot. Let the oil heat up and then add fish to skillet, cooking about 2 to 3 minutes per side. Fish may fall apart a bit which is fine. Fish is done when opaque and flakes with a fork. It shouldn’t take more than 6 to 8 minutes. Use a spatula or fork to flake the fish into large chunks. Squeeze lime over fish and mix. Remove from heat. Taste and adjust seasonings if needed.
Heat tortillas according to package directions.
To assemble tacos add a dollop of chipotle cream down the center of tortilla, add with a bit of fish, then the shredded lettuce and finally a bit of corn. ENJOY!