Ellie Krieger Fish Tacos Chipotle Cream is an easy healthy dinner with grilled white fish, crunchy cabbage, and a smoky yogurt-chipotle sauce in corn tortillas. That makes it a quick weeknight dinner or summer potluck favorite, since the whole recipe comes together in under 50 minutes.
The technique that matters most is draining the nonfat yogurt through a paper towel for 20 minutes before mixing the chipotle cream. That step thickens the yogurt to a sour cream consistency, so the sauce clings to the fish instead of running off the taco.
What sets this version apart is using nonfat yogurt and just two tablespoons of mayonnaise for the cream sauce, cutting calories without losing body. Most fish taco recipes load on full-fat sour cream, but this lighter base lets the chipotle and lime flavors come through.
Ellie Krieger Fish Tacos Chipotle Cream
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings2
hours31
minutes7
minutes375
kcalWhite fish fillets marinated in lime and olive oil, grilled until flaky, served in corn tortillas with cabbage, corn, cilantro, and chipotle yogurt sauce. A healthy take on the classic, ready in under 50 minutes.
Ingredients
- For the Fish:
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, such as tilapia or halibut
- For the Chipotle Cream:
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper in adobo sauce
- For Serving:
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
Directions
- Marinate the fish:In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Pour over the fish fillets and let marinate for 20 minutes.
- Drain the yogurt:Put the yogurt into a strainer lined with a paper towel and place over a bowl. Let drain and thicken for 20 minutes while the fish marinates.
- Grill the fish:Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over medium-high heat until cooked through, about 3 minutes per side. Set aside on a plate for 5 minutes.
- Make the chipotle cream:In a small bowl, combine the thickened yogurt, mayonnaise, and chipotle pepper. Stir until smooth.
- Warm the tortillas:Heat the tortillas on the grill or grill pan for 30 seconds on each side.
- Assemble and serve: Flake the fish with a fork. Spread 1 tablespoon of chipotle cream on each tortilla, then top with fish, cabbage, corn, and cilantro. Serve with lime wedges.
FAQs
What type of fish works best for these tacos?
Tilapia and halibut both work well because they are mild, white, and flaky enough to break apart into taco-sized pieces after grilling. Mahi-mahi, cod, and snapper are also good choices, since they hold up on a grill pan without falling apart. Pick whatever is freshest at the fish counter and aim for fillets about three-quarters of an inch thick.
How do you make the chipotle cream sauce?
Line a strainer with a paper towel, spoon the yogurt in, and set it over a bowl for 20 minutes to drain. The strained yogurt thickens to the texture of sour cream, which means it will coat the fish and stay put inside the taco. Stir in the mayonnaise and minced chipotle pepper after draining, not before.
How long should you grill the fish for tacos?
Grill the fish over medium-high heat for about three minutes per side, then let it rest for five minutes before flaking. The short cook time keeps the fillets moist, and the resting period lets the juices settle so the fish holds together when you break it. Use a grill pan if you do not have an outdoor grill.
Should you warm corn tortillas before filling them?
Warm corn tortillas on the grill or grill pan for 30 seconds per side so they soften and pick up a light char. Cold tortillas crack and tear when you fold them, which is why heating matters more than most people realize. Stack the warmed tortillas in a clean towel to keep them pliable while you assemble the tacos.
What is the best order for assembling fish tacos?
Top each tortilla with a tablespoon of chipotle cream first, then add the flaked fish, shredded cabbage, corn kernels, and cilantro leaves. Building the cream layer on the bottom anchors the toppings and keeps them from sliding off when you pick up the taco. Squeeze a lime wedge over each one right before eating for a fresh, bright finish.
