We love our fish tacos but we usually have the Baja Style deep-fried original. I know it’s the dead middle of winter, but summer will be here before you know it and we’re attempting to eat lighter. So these lighter style fish tacos are the way to go! The recipe comes from Ellie Krieger, one of my favorite cookbook authors. I think it must have been published in a magazine many years ago, and I clipped the recipe. She seriously develops the best heathy recipes. Ellie Krieger cookbooks are my favorites.
How to make Fish Tacos with Chipotle Cream:
This healthy version of the classic fish taco is very easy to put together. Tilapia is marinated lightly for about 20 minutes (though you can use any white fish that flakes apart easily… snapper, cod, orange roughy or halibut.)
While the fish is marinating, you have time to shred some cabbage, take corn out of the freezer, chop up cilantro and slice some limes. The sauce is a simple mix of yogurt, sour cream and canned chiles in adobo sauce. It’s a spicy sauce, but you don’t notice it so much since there’s just a small dollop inside each fish taco. The fish is grilled up quickly, and the tortillas are thrown on the grill too just before serving. To assemble, lay out a warmed corn tortilla, add a little sauce. Then add fish, cabbage, corn and cilantro. Squeeze a lime wedge on top.
My family loves these healthier fish tacos… which is BIG because they’re quite used to the Beer Battered Fish Tacos. Don’t skip out on the adobo chiles in the sauce. That’s what adds the flavor to the meal.
WW friendly tacos!
If you are following the Weight Watchers plan, then you’re in for a treat. This Fish Tacos with Chipotle Cream recipe is WW friendly! You can eat two tacos per serving. Each serving counts as 6 points on the purple and blue programs and 8 points on the green program. They’re filling and delicious!
