Wolf Pack Fish Tacos

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    Wolf Pack Fish Tacos
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    Servings2
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    Ingredients
    • Fish
    • 2 tablespoons olive oil
    • 2 tablespoons freshly squeezed lime juice
    • 1 tilapia filet
    • 1/4 teaspoon salt
    • freshly ground black pepper
    • Chipotle Cream Sauce
    • 1/2 cup plain Greek yogurt
    • 2 tablespoons mayonaise
    • 2 teaspoons chipotle pepper in adobo sauce
    • Garnish
    • 2-4 medium corn tortillas
    • shredded green cabbage
    • corn kernels
    • fresh chopped cilantro
    • lime slices
    Instructions
    1. In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over fish fillets and let marinate for 20 minutes.
    2. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
    3. In a small bowl, combine the thickened yogurt, mayonnaise and chipotle pepper.
    4. Heat the tortillas on the grill or grill pan for 30 seconds on each side.
    5. 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.
    Search Recipes by Course or Cuisine!
    Ingredients
    • Fish
    • 2 tablespoons olive oil
    • 2 tablespoons freshly squeezed lime juice
    • 1 tilapia filet
    • 1/4 teaspoon salt
    • freshly ground black pepper
    • Chipotle Cream Sauce
    • 1/2 cup plain Greek yogurt
    • 2 tablespoons mayonaise
    • 2 teaspoons chipotle pepper in adobo sauce
    • Garnish
    • 2-4 medium corn tortillas
    • shredded green cabbage
    • corn kernels
    • fresh chopped cilantro
    • lime slices
    Instructions
    1. In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over fish fillets and let marinate for 20 minutes.
    2. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
    3. In a small bowl, combine the thickened yogurt, mayonnaise and chipotle pepper.
    4. Heat the tortillas on the grill or grill pan for 30 seconds on each side.
    5. 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.

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