FANTASTIC POMPANOGARLIC BUTTER:1 ½ c. butter, at room temp3 T. minced garlic¼ c. Herbsaint liqueur…
Fish Tacos with Chipotle Cream and Sassy Slaw
| Fish Tacos with Chipotle Cream and Sassy Slaw | Print |
Recipe By: Alice Morrow
Fish Tacos with Chipotle Cream and Sassy Slaw
Ingredients
- FISH TACO PART:
- 4 corn or flour tortillas
- 1 lb. fish (like bass, tilapia, catfish, tuna)
- 2 T. olive oil
- 1 t. cumin
- 1 t. sea salt
- 1 t. each of black pepper, red pepper and garlic powder
- 1 T. minced garlic
- ¼ c. minced cilantro or parsley
- ¼ c. fresh lime juice
Instructions
- In a bowl, mix all the above ingredients except the fish and tortillas. Season fish and place in marinade for at least an hour.
- Grill over low-medium heat (spray grill with PAM) for 5-8 minutes or until fish is done.
- You may want to cut fish into pieces to fit the tortillas. Easier to eat this way.
- CHIPOTLE CREAM:
- cans chipotle chilies in adobo (minced and seeded)
- c. Fat free Greek yogurt
- ¼ t. salt
- t. Tabasco
- Mix all the ingredients and set aside.
- SASSY SLAW:
- bag cole slaw and 1 bag angel hair slaw
- c. Fat free Greek yogurt
- T. adobo sauce
- Juice of 3 limes
- Zest of one lime
- ¼ c. minced cilantro or parsley
- red onion, thinly sliced
- Salt, black pepper to taste
- Mix everything together and season to taste.
- Heat tortillas according to package directions. Lay tortilla flat, spread some of the chipotle cream on it; put a layer of slaw, then some fish. Fold and enjoy.
Notes
*****I like to make the slaw and chipotle cream a day ahead so the flavors get more intense. You can use this with tacos made with chicken, pork and seafood.
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