Thursday, March 24, 2011

Fish Tacos with Chipotle Yogurt and Mango Salsa




So, it may not make sense to those who have not lived almost south of the border, but these are very tasty.  And this is one of the quickest dinners I have ever made.  Granted, I had the mango salsa made, but still, fast and tasty, my kind of meal.  I used flounder, but any kind of white fish would probably work, the flakier the better.  Seriously, I put the fish on the sheet, seasoned it and put it in the oven and whisked the yogurt while it was cooking.  So easy.  We also used corn tortillas, and I would probably do small flour ones next time because the corn just fell apart so completely, it made them a little challenging to eat.  Have to work for your food.  Here link for the mango salsa (which I think makes it).
http://delectabledelightswithrebecca.blogspot.com/2011/03/mango-salsa.html

The adobe sauce  in the yogurt sauce has some heat, so you can change the amount based on how much heat you prefer.  As written, it is warm at best.  You can taste it, but there was no real heat.  Now, the Fiesta Lime from Mrs. Dash did pack some heat, so I had to scrape it off for my kids, but it is yummy. I got the idea for the yogurt at my friends Mary's blog, you can check it out. But of course, I changed it a bit. ;-)
http://chasingsomebluesky.blogspot.com/


FISH TACOS WITH CHIPOTLE YOGURT


INGREDIENTS:



For fish:
  • white fish 
  • blackening seasoning (Mrs. Dash Fiesta Lime)
  • salt
  • 1-2 cups red cabbage, sliced thin
For Chipotle Yogurt
  • non-fat greek yogurt
  • 2 tsp. adobe pepper sauce
  • 1/2 pepper from adobe can
  • 1 TBSP finely chopped cilantro
  • 1 tsp honey
  • juice 1 lime
  • 1/2 tsp salt

DIRECTIONS:

Turn oven to broil or start grill.  Line cookie sheet with foil or use broiling pan.  Season fish with seasoning and some salt.  A wire rack under the fish would be good if you prefer a drier fish.  Broil for about 10-13 minutes, until flaky and cooked through. Remove from oven and pull into chunks to fill tacos.

For yogurt whisk everything together and set aside.

Serve in tortilla of choice.  Put fish in, top with mango salsa and the chipotle yogurt sauce and slivered red cabbage for some crunch if you like.

NOTE:  If you don't like heat, you can bread the fish with plain bread crumbs and bake instead.

1 comment:

  1. Mango salsa sounds like the perfect addition--yum!

    ReplyDelete