Fish Tacos with Chipotle Mayo

Fish tacos, what a delicious dinner for a Friday night.  These tilapia tacos are pan fried, not deep fried, creating a slightly crispy fish with less the fat.  And chipotle mayo - what can be better! I suggest purchasing fish fresh from your local supermarket, and using it the same day for the most tasty results.  These tacos are inspired by this recipe but slightly adjusted.  Enjoy!

Servings: 4
Serving Size: 2 tacos
Points Plus: 6pp
Prep Time: 1 hour plus (includes marinating fish)
Cook Time: 10 minutes
Level of Difficulty: Easy

Ingredients

Tacos

1 pound tilapia fillets, cut in half lengthwise

Kosher salt and freshly ground black pepper, to taste

2 limes, juiced

4 cloves garlic, minced

1 tablespoons unsalted butter

8 corn taco shells

1 cup shredded carrots

2 Roma tomatoes, diced

2 tablespoons fresh chopped cilantro leaves

 

Chipotle Mayo

1/4 cup mayonnaise

1/4 cup Greek yogurt

1 tablespoon chipotle pepper sauce

1 tablespoon freshly squeezed lime juice

2 cloves garlic, pressed

 

Instructions

To make the chipotle mayo, whisk together mayonnaise, Greek yogurt, chipotle paste, lime juice and garlic; put in fridge.  

 

Season tilapia with salt and pepper, to taste.

 

In a shallow bowl, marinate tilapia with lime juice and garlic for at least 1 hour, I marinated for about 4 hours.

 

Melt butter in a large skillet over medium high heat. Add tilapia and cook, flipping once, until golden brown and slightly crispy, about 2-3 minutes per side.

 

To serve, spoon tilapia into the center of each taco shell. Top with carrots, tomatoes and cilantro, drizzled with chipotle mayo.

 

Tip

Cooking with chipotle peppers is really fun.  They come in a can, with both the whole peppers and the pepper sauce.  You can use either the peppers and/or sauce for salad dressing, marinades and sauces.  YUM!

 

XOXO - Katie