Wednesday nights in the CB house have been deemed ‘date night’..sort of. We are committed at 6:30pm and so dining out is our treat before hand. Last week was Mexican, and I was eager to splurge on the brisket tacos- but sad to know it was all sold out by the time I arrived to my place in the booth. Bummer! I quickly decided on the fish tacos- but was even MORE bummed to see that the fish was fried! Blech. You can’t even taste the fish when its breaded and deep fried- just my personal opinion. So- Seafood Enchiladas was my choice for the evening. Although it was yummy, I was left still with fish tacos on the brain..thats for sure. So, when meal planning for this week, you guessed it, Fish Tacos were on my menu
In honor of the delicious seasoning I found the other day- I have, yet again, used it on fish. My fireman is not complaining as it is absolutely incredible on tilapia. For a different, but seemingly obvious twist..I took advantage of the smokey chipotle flavor and paired it with a lime dressed cabbage salad and tangy crema for perfectly awesome fish tacos.. in less than 20 minutes! I didn’t miss a beat with this quick dinner- even if I did get started a little later than usual.
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons 1/3 less fat cream cheese, softened
1 tablespoon fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
2 cups shredded cabbage
2 tablespoons finely chopped onion
1 tablespoon minced fresh cilantro
1/4 cup fresh lime juice
1 tablespoon cider vinegar
1 1/2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tilapia fillets
1 tablespoon plus 2 teaspoons Chipotle Sweet and Smoky seasoning
1 tablespoon canola oil
8 (6-inch) corn tortillas
To prepare crema, combine the mayo and cream cheese in a small bowl. Add the remaining ingredients in a mixing well; set aside.
To prepare cabbage salad, combine all ingredients- toss well to combine.
To prepare tacos, sprinkle chipotle spice mixture evenly over both sides of fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Warm tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage salad and 2 tablespoon crema.