CEimB: Fish Tacos with Chipotle Cream

Another night with CEimB.  It was fish tacos using soft tortillas.  This weeks pick was from Sara of Imafoodblog and she “done” good according to my fish-picky husband. My stomach was a bit down and out this week so I can’t be a good source for feedback.  Ted’s comments were: “fish was perfect because it was non fishy tasting”. “Spicy, tasty, juicy”.  JUICY?  That’s his description.  “The chipotle cream was tingly on the tongue but not burning”. 

The key ingredients:

• 
• My fish was Mahi Mahi.
• Lime juice
• Salt, pepper, olive oil
• Greek Yogurt
• 4.5 oz can chopped green chiles
• Roasted Chipotle Salsa
• Low Carb Tortillas
• Lettuce mix
• Mexican corn
• lime wedges

My ingredrients were a bit different from the ones in “The Food You Crave” by Ellie Krieger, page 229.  You can find the original recipe at the host blog, Imafoodblog.

My chipotle cream was made a bit differently than instructed:  1/4 cup non fat Greek yogurt + 1/4 cup Chipotle salsa + 4.5 oz can (drained) chopped green chiles.  I did not use mayonnaise.

The tortillas recommended in the recipe by Ellie were corn tortillas. She also indicated that to warm them, put them in a grill pan for 30 seconds each side. I put my tortillas in the oven at 350 for 10 – 12 minutes, covered. 

I love to top my tacos with fresh tomatoes so our topping bowl consisted of the Mexican corn, the lettuce, and chopped fresh plum tomato.

I served dinner with a side of lemon sauteed asparagus.

The fish and the lime dance before "the fold"

Ted asked, “are we suppose to fold these up?”  I said  … “eat it which ever way you can”.   I then proceeded to fold one up and held it at a fold with the asparagus.  For the trip from plate to mouth, I ended up using knife and fork.

With all my toppings, the fish left the "dance floor"

It was a good recipe – had to be if Ted liked it.  I will try this one again when my taste buds aren’t  MIA and my stomach is feeling happy.

Good pick, Sara.