Wednesday night, I was craving fish tacos for some odd reason, but I didn’t have a standard recipe that I could use. So, the internet surfing starting looking for a recipe that sounded delicious and appetizing. I ended up finding a recipe for Tilapia Soft Tacos with Chipotle Cream, but I knew that it would need some adjustments before I could eat it. And that is what I did …
- Soft taco/fajita tortillas (approx. 8 – corn or flour are both great)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 tablespoon pepper
- 1.5 tablespoons minced garlic
- 4 tablespoons fresh cilantro, chopped
- Approx. 1 pound of tilapia filets
- 2 tablespoons lime juice
- Mixed greens
Chipotle Cream Sauce
- 1/4 can chipotle chiles in adobo (mince after opening)
- 1/2 cup (4 oz) non-fat sour cream
- 1/4 teaspoon salt
- 1 small avocado, diced
- 1 Roma tomato, diced
- 1-2 tablespoons lime juice
- Optional: sliced green onions &/or chopped fresh jalapeno peppers
- Mix the Chipotle Cream Sauce ingredients in a bowl. Add the chipotle slowly to make sure that the cream sauce isn’t too hot for your tastes. I used roughly 1/4 of the can and Z actually told me that it was spicy.
- Combine the ingredients for the salsa and set aside.
- In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro. Saute those ingredients for 5 minutes.
- After the 5 minutes, add the tilapia and cover and cook for 3 minutes or until fish is fully cooked. Then add in lime juice and let cook for 1 additional minute. I placed my fish over the cilantro mixture and flipped the fish roughly 1.5 minute into cooking. It might smell like the cilantro mixture & fish is burning, but it’s just blackening and will be fine. When adding the lime juice, there will be steam; Be careful.
- Remove the fish from the pan and shred the fish into small pieces (think of the consistency of homemade taco meat).
- Heat the tortillas according to their package instructions. Place mixed greens and fish on the center of each tortilla. Top with Chipotle Cream Sauce and Avocado Salsa.
- Fold to form tacos and enjoy.
I served these tacos with Mexican rice, but I’m sure that they would taste delicious with another side dish. Z said that the tacos tasted delicious with the rice inside of the tacos.
If anyone tries this recipe alternation, let me know. I would love to see how someone else adjusts the recipe for their family.