Wednesday, June 29, 2011

Fish Tacos w/ Chipotle Cream

Hello again dear friends.

So far I've failed at updating this blog regularly. But you can't have irregular without regular, amiright? Huh? Anyone?

Anyway...so today's entry is Fish Tacos with Chipotle Cream from mine and Katie's favorite cookbook Ellie Kreiger's Food You Crave. So far every recipe out of there has been a winner and today's entry was no exception.

So now that Summer has finally graced us with its presence, Katie and I look to lighter foods. Who wants to be weighed down by a ton of grease and then go to the beach? Lately I've been craving seafood, which is incredibly odd for me, but at the same time I really wanted some Texmex. Solution? Fish tacos.


 I admit, I was a bit nervous about this dish. Until this recipe I've never cooked fish before. Turns out fish, well halibut anyway, is by far one of the simplest things I've ever had the pleasure of cooking. Besides having to let the fish marinate for at least 20 minutes, the total prep time for this meal was probably about 5 minutes. Cook time was 6 minutes per cut, during which time I spent prepping the lettuce, cilantro, and corn.

I'd say the stand out winner of this recipe though is the Chipotle Cream. Super simple to make, way healthier then sour cream, and it comes with a little kick. Just some 0% Greek yogurt, a little mayonnaise and some chipotle powder. Ellie originally calls for canned chipotle in adobo. Be aware, that when Ellie thinks spicy, she means she's trying to melt your eyes. This coming from a guy who likes spicy foods!

Paired with a little corn on the cob, maybe a Corona on the back porch of a nice summer evening could be called heaven in some cultures.

That's all for now. Thanks for checkin' in tiny but devoted audience!

Love and PEACE!

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