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Tuesday, September 14, 2010

Recipe; Chipotle Lime Tilapia Soft Tacos

Although they are completely delicious, fish tacos haven't really managed to catch on in this little corner of the Midwest yet. I assume this is because we are landlocked and therefore many locals haven't really developed a palette for seafood and are unaware of the range of it's possibilities. Fish, however, is probably the healthiest of the lean meats and contains omega-3 fatty acids, which are great for your heart. Tilapia is a great choice for these fish soft tacos because of it's mild flavor and pleasing texture.

Although this was the first time my live-in taste testers had ever tried fish tacos, they were both willing to be  guinea pigs. Despite any initial hesitation, both declared these fish tacos to be A++, and both said that they would like to try them again. I found the initial recipe at AllRecipes, which had been provided by Mission. We used Mission Life Balance Plus Whole Wheat Tortillas (which are delicious!), but you could use any brand of whole wheat tortillas that you like.

Because my taste testers and myself are not exactly spicy foods people, I tweaked the spiciness of the recipe here and there. The original version can be found here. If you don't have an account on AllRecipes, you should sign up! It's a great resource, and an account allows you to save recipes and interact with the community at large.

Without further ado, Chipotle Lime Tilapia Soft Tacos!


4 whole wheat tortillas (soft taco sized)
2 T olive oil
1/2 t ground cumin
1/4 t cinnamon
1/4 t salt
1/4 t black pepper
5 cloves garlic, minced
2 tablespoons fresh chopped cilantro
1 pound tilapia fillets
2 tablespoons fresh lime juice
1 - 1 1/2 cups shredded cabbage or coleslaw mix

Cream Sauce:
1 cup light sour cream
1 chipotle chili (seeded and minced) OR chipotle seasoning to taste
1/4 t salt
1/4 t garlic powder

1. Mix cream sauce ingredients together and cover, refrigerate until needed.
2. In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro. Saute those ingredients for 2 minutes. 
3. After the 2 minutes, add the tilapia and cover and cook for 3 minutes or until fish is fully cooked (flaky and opaque). You can flip the fish once halfway through to ensure even seasoning and cooking! Then add in lime juice and let cook for 1 additional minute. 
4. Heat the tortillas according to the package instructions. Lay each of the warmed tortillas on a cutting board and place one-quarter of both the cabbage and fish on the center of each tortilla. Then top each with equal amounts of the Chipotle Cream Sauce.  
5. Fold the tortillas over to form tacos and serve. 

Easy and absolutely delicious, the fish flavor is mild enough that even finicky eaters should enjoy it. Best of all, you get whole grains, lean protein and a vegetable! The sides for this meal can be customized any way you like, but we enjoyed our fish tacos with blue corn chips and chunky salsa. I'd like to make this again with different variations on the cream sauce, specifically one that uses cumin and avocado. Yum!

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