Somehow I got it into my head that I wanted fish tacos for dinner. I went to one of the local Mexican restaurants to see if they made them...no luck. So I had to go to the store and gather up all of the necessities to make them at home.
The usual suspects....
For the Pico de Gallo:
5 roma tomatoes, diced
1/2 red onion, minced
2 tablespoons chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
1/2 lime, juiced
1 large clove garlic, minced
1 pinch ground cumin
salt and pepper to taste
Directions:
Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, cumin, salt and pepper together in a bowl. Refrigerate at least 3 hours before serving.
For the Fish:
1 pound tilapia
2 Tbsp olive oil
2 Tbsp fresh squeezed lime juice
Salt and pepper to taste
For the Chipotle Sauce:
1/2 cup Chobani plain nonfat Greek yogurt
2 Tbsp mayonnaise
2 tsp. chipotle peppers in adobo sauce, finely minced
8 (6-inch) corn tortillas
1 1/2 cups of cole slaw mix (shredded cabbage)
1/2 cup corn kernels (thawed)
1/4 cup of cilantro, chopped
Directions:
In a small bowl combine olive oil, lime juice and salt and pepper. Drizzle over the fish and marinate for 20 minutes.
In a small bowl combine the yogurt, mayo and chipotle and adobo sauce. Set aside.
Remove the fish from the marinade and fry in a nonstick pan that has been sprayed with non stick cooking spray. Cook approximately 3 minutes per side.
Heat the tortillas on a grill or in the pan for about 30 seconds or til they are warmed through, but not cooked hard.
Flake fish with a fork. Top each tortilla with 1 tablespoon of chipotle sauce. Top with fish, cabbage, corn and Pico de Gallo. Sprinkle with cilantro. (optional)
I served it with refried beans topped with some shredded colby jack cheese. I was very pleased with how it came out....and even Jim loved it, and that's saying something!
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