Fish
Fish Tacos with Chipotle Cream
4 servings
doses15 minutes
tempo ativo47 minutes
tempo totalIngredientes
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce
8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels (thawed if frozen)
1/4 cup fresh cilantro leaves
Lime wedges
Instruções
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 yogurt into a strainer lined with apaper 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 3 minutes per side. Set the fish aside on a plate for 5 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 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.
Informação Nutricional
Tamanho da Dose
-
Calorias
420 calorie
Gordura Total
17 g
Gordura Saturada
2 g
Gordura Insaturada
-
Gordura Trans
-
Colesterol
-
Sódio
360 mg
Carboidratos Totais
41 g
Fibra Alimentar
5 g
Açúcares Totais
-
Proteína
28 g
4 servings
doses15 minutes
tempo ativo47 minutes
tempo total