Another night with CEimB. It was fish tacos using soft tortillas. This weeks pick was from Sara of Imafoodblog and she “done” good according to my fish-picky husband. My stomach was a bit down and out this week so I can’t be a good source for feedback. Ted’s comments were: “fish was perfect because it was non fishy tasting”. “Spicy, tasty, juicy”. JUICY? That’s his description. “The chipotle cream was tingly on the tongue but not burning”.
The key ingredients:
- My fish was Mahi Mahi.
- Lime juice
- Salt, pepper, olive oil
- Greek Yogurt
- 4.5 oz can chopped green chiles
- Roasted Chipotle Salsa
- Low Carb Tortillas
- Lettuce mix
- Mexican corn
- lime wedges
My ingredrients were a bit different from the ones in “The Food You Crave” by Ellie Krieger, page 229. You can find the original recipe at the host blog, Imafoodblog.
My chipotle cream was made a bit differently than instructed: 1/4 cup non fat Greek yogurt + 1/4 cup Chipotle salsa + 4.5 oz can (drained) chopped green chiles. I did not use mayonnaise.
The tortillas recommended in the recipe by Ellie were corn tortillas. She also indicated that to warm them, put them in a grill pan for 30 seconds each side. I put my tortillas in the oven at 350 for 10 – 12 minutes, covered.
I love to top my tacos with fresh tomatoes so our topping bowl consisted of the Mexican corn, the lettuce, and chopped fresh plum tomato.
I served dinner with a side of lemon sauteed asparagus.
The fish and the lime dance before "the fold"
Ted asked, “are we suppose to fold these up?” I said … “eat it which ever way you can”. I then proceeded to fold one up and held it at a fold with the asparagus. For the trip from plate to mouth, I ended up using knife and fork.
With all my toppings, the fish left the "dance floor"
It was a good recipe – had to be if Ted liked it. I will try this one again when my taste buds aren’t MIA and my stomach is feeling happy.
Good pick, Sara.
You know…I forgot about tomatoes! Doh! Oh well, next time! And maybe the boys will try them next time around.
I am glad the hubby liked them, I hope you like them too when you are feeling better. Thanks for cooking with me this week 🙂
Glad that your hubs liked them! I hope you try them again when you are feeling better (and I hope that you are feeling better soon!) We thought these were great!
HEY! That is the exact same yogurt Sara used… are you spying on us?
You made me laugh when I read your rendition of your husband’s opinion. I’m glad he liked them, and while they were not the best fish tacos I’ve ever had, they certainly hit the spot and were well worth the effort for a quick and low-fat weeknight dinner.
Oh, I’m really loving your tacos!! They look delicious!! Loved this recipe…you must try again when you are up to it!!
Wow, your fish tacos look great! I thought these were really good, but wish I would have changed up the chipotle sauce a little bit. It was just a little too spicy for my taste.
Thanks for the comments. I like fish so I’m sure this recipe will appear again in my kitchen and I’ll probably change it again. I can never follow directions or cook the same thing, the same way twice!
Definitely try these again when you are feeling better. Sorry about your stomach. Glad your husband like it. Your photos are great.
So I doubt that tilapia “thing” is even true, but it has stuck in my mind.
Your fish tacos look great and pleased your hubby enjoyed them. What beautiful photos too..
Wow, what beautiful pictures! I didn’t use mayo in my chipotle cream either, and didn’t miss it at all. I used the Fage 2%, next time I’ll try the 0% and see if I can tell the difference;)
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