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Sweet & Smoky Fish Tacos

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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. 

Sweet & Smoky Fish Tacos
Cabbage Salad & Cilantro-Lime Crema

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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

Cabbage Salad:
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.

Nutrition Information
Serves 4 (2 tacos each)
Calories: 380
Fat: 11.2 g
Carbohydrate: 28.5 g
Fiber: 5.3 g
Protein: 36 g


  1. Russell says:

    Amber – Thanks for the meeting today. I love fish tacos (especially the fried kind with lots of tarter sauce (sorry!)). Looking forward to future posts……Russell Lowe – Union Pacific

  2. Looks delicious!

  3. Everything about this is calling my name! WOW! Definitely going on my must-make list!

    I wanted to let you know about my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week :)

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