Fish Tacos with Chipotle Cream

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Ingredients

  • For the Fish:

  • 2 tbsp olive oil
  • 2 tbsp freshly squeezed lime juice
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 450g white flaky fish fillet, like tilapia or halibut

  • For the Chipotle Cream:

  • 60ml plain non-fat yogurt
  • 2 tbsp mayonnaise
  • 2 tsp chipotle pepper, in adobo sauce
  • 8 (15-cm) corn tortillas
  • 60g shredded green cabbage or lettuce
  • 175g corn kernels (thawed if frozen)
  • 4 tbsp fresh coriander leaves
  • Lime wedges

Use imperial measurements

Method

How to make Fish Tacos with Chipotle Cream

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 yoghurt 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 three minutes per side. Set the fish aside on a plate for five 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 one tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

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