Prepare for your new go-to taco topping: chipotle crema.
Total Time:
Prep:
Level: Easy
Serves: 4
Ingredients
- 1 lb. cod
- 1 tsp. Old Bay seasoning
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1 tsp. honey
- Juice of 1 lime, divided
- 4 tbsp. extra-virgin olive oil, divided
- 1/2 c. Greek yogurt (2%)
- 2 tsp. adobo sauce (from a can of Chipotle peppers)
- 1 tsp. lime zest
- kosher salt
- Freshly ground black pepper
- 2 c. finely sliced red cabbage
- 1 tbsp. red wine vinegar
- 8 6″ corn tortillas, warmed
- 1 avocado, thinly sliced
- 1/4 c. Cilantro leaves
- Lime wedges, for serving
Directions
- Place cod in a shallow glass baking dish. In a small bowl, whisk together Old Bay, cumin, chili powder, honey, 3 tablespoons lime juice, and 3 tablespoons olive oil. Pour mixture over cod, turning to coat, and let marinate 10 minutes.
- In a small bowl, whisk together Greek yogurt, adobo sauce, lime zest, and remaining 1 tablespoon lime juice, then season with salt and pepper.
- Heat a lightly oiled grill pan over medium-high heat and season cod with salt and pepper. Grill cod for 4 minutes per side, or until flaky and cooked through. Flake fish and transfer to a bowl.
- In a medium bowl, toss cabbage, vinegar, and remaining 1 tablespoon olive oil, and season with salt.
- Serve cod in corn tortillas, layered with avocado, marinated red cabbage, and a drizzle of adobo crema. Sprinkle with cilantro and serve with lime.
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