Fish Tacos With Chipotle Sauce
1- 16oz pkgtilapia fillets, thawed
1/4 cOlive Oil
1/4 cfresh squeezed lime juice
1/4 cchopped fresh cilantro
1 Tbsplime zest
2 tspadobe sauce
1 tspsea salt
1- 4.6 pkgyellow corn taco shells (12 count)
1-2 cchopped lettuce
1-2 medtomato, seeded, diced
1cucumber, seeded, diced
1 ccrumbled Cotija cheese
·Chipotle-Lime Sauce (below)
How to Make Fish Tacos With Chipotle Sauce
- Fish should not be marinated more than 30 minutes,as the acid in the lime juice will start to break down the fish. The Chipotle-Lime Sauce can be made ahead and refrigerated.
- Place tilapia in a 1 gallon recloseable storage bag. In small bowl,combine oil, lime juice, cilantro, lime zest, adobe sauce and salt. Pour over
fish; seal bag. Marinate 30 minutes. Remove fish from marinade; discard marinade.
- Place fish on broiler pan that has been sprayed with no stick cooking spray. Broil 4 inches from heat until fish flakes easily with a fork (about 10
minutes per inch of thickness). Remove from oven; flake into chunks and divide
evenly among tacos. Top with lettuce, tomatoes, cucumbers and cheese; drizzle with Chipotle-Lime Sauce.
- Chipotle-Lime Sauce: In small bowl, combine 1/2 cup Cub Foods® sour cream, 1 1/2 teaspoons minced Chipotle chiles, 1 1/2 teaspoon adobe sauce, 1 1/2 teaspoons fresh squeezed lime juice, 1 teaspoon minced fresh garlic and 1/2 teaspoon lime
zest. Refrigerate, covered, several hours to blend flavors. Note: Canned Chipotle chiles in adobe sauce were used for this recipe and can be found in the ethnic section of most grocery stores.