Fish Tacos with Chipotle Cream
Show: Healthy Appetite with Ellie Krieger
Episode: Homemade Takeout
Rate This RecipeRead users' reviews (158)
- Recipe categories: Halibut, Lime, Meat, Dairy, Tilapia, Fish, Cabbage, Lettuce,
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Nutrition Facts
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Carbohydrates
- 41 g
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Protein
- 28 g
- Fiber
- 5 g
- Sodium
- 360 mg
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Average Rating:
Total Reviews: 158
Showing 81-90 of 158
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By sarahjalbright_...
Brookline, 61
on February 17, 2010
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absolutely amazing! <3
By heatherburi_125...
St. Louis, MO
on January 06, 2010
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I can't understand the negative reviews. Maybe they just are not used to Chipotle Chiles in Adobo! I love them and even add a bit more than the recipe calls for since I love the spicy.
I've been making these tacos for a few years now and they never get old. About the only change I make from Ellie's recipe is that I use whole wheat flour tortillas instead of the corn tortillas since I prefer a softer taco.
By jmr4k_11728686
Lake bluff, IL
on January 05, 2010
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These tacos absolutely delicious and are so light and healthy. I always serve them when my whole extended family is together and just put all the ingredients out in bowls for everyone to make there own. Fresh corn is an absolute must and a little guacamole is great with it s well. Don't change a thing...they are perfect! Everyone always wants the recipe!
By weraryu
london, MI
on January 05, 2010
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yogurt and mayo combination tastes better than sour cream -and even better -without the high calories
By sauncy
Newark, CA
on October 05, 2009
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my family loved this recipe. I used a slaw mix and added some of the chipotle cream. Wow!
By vadomers
Charlottesville, VA
on October 03, 2009
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The fish was great for fish tacos. Simple flavors that don't compete with the taco fillings.
Suggest substituting the sauce with either Ellie's or Emerald's tomatillo salsa.
By eating bookworm
Fremont, CA
on September 21, 2009
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I followed the recipe exactly but added avocados. My family enjoyed it very much. Will add to my rotation for a light, healthy delcious fare.
By viviansells_115...
Chicago, IL
on September 14, 2009
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The sauce was not good. I had to use my homeade salsa to spice it up. I think the fish may have added more flavor if they had a rub instead of a marinade. It's too bad because this looked like the best recipe for fish tacos with Tilapia. I'll have to keep trying or just eat fish tacos when I'm out.
By karalynn_009
Scottsdale
on September 04, 2009
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I didn't like this recipe at all! The chipotle cream was weird. I used mahi mahi and it turned out ok but I prefer fired fish tacos. I added some fresh pico de gallo because it was so bland. Healthy meal, but not too tasty...
By Lorelei Lee
Dallas, TX
on August 30, 2009
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These tacos have become a favorite in my house over the past two or three years. A family member who hates fish makes an enthusiastic exception for these. I use tilapia because it's cheap, always available, quick-cooking, and yummy. When I made these last night, since corn is in season, I used raw kernels cut from the cob; it was delicious and gave a refreshing crunch. In Ellie's cookbook, The Food You Crave, she mentions the option of using Greek yogurt instead of regular yogurt in the chipotle cream, which allows you to skip the step of draining the yogurt. That's what I always do. The chipotle cream, by the way, is GENIUS. Don't substitute anything else. It's worth the two minutes it takes to make it.