15 Minute Fish Tacos with Chipotle Sauce

I know I keep saying I’ll post more, but getting back to posting on a regular basis has been a rather slow process for me.  My apologies.

My brain is consumed with so many new recipes that I wanna test, share and write about, but setting time aside to cook, photograph and write feels like a chore at times.  I’m trying. 

For a while there I was stuck in a rut, but lately I’ve been forcing myself to do things I wanna do, get out more, and surround myself with positive people. 

If you’ve been following me on social media, I’m sure you’ve realized that I’ve been cooking more wholesome meals lately, and to tell you the truth, I’m actually enjoying it.  It feels good eating a proper home-cooked meal as opposed to salads, oatmeal, and omelettes for dinner.

Now let’s talk Fish Tacos.  At Trader Joe’s I spotted these Battered Halibut Gluten-Free Fillets which I had to try since they only had about 170 calories, 8 grams of fat, and 9 grams of protein in 2 pieces, not terribly bad.  Additionally, the corn & wheat tortillas are also from Trader Joe’s which are fantastic!

When I bought them I instantly knew I wanted to make FIsh Tacos, yeah it’s an easy way out, but they taste so good you’d never know the fish is store bought. 

What makes these tacos authentic and delicious is the chipotle sauce topped over salsa verde, fish, shredded cabbage, radish, avocado, and cilantro.

Trust me, these Fish Tacos are outrageously delicious and they take less than 15 minutes to make!!!  That’s right!  Make them for Cinco de Mayo!


NUTRITION: Trader Joe’s Gluten-Free Battered Halibut is high in sodium, however it is a good source of Protein and low in saturated fat.  For a healthier alternative, use grilled fish.
Trader Joe’s Corn & Wheat Tortilla are a good source of Protein.
Cabbage is an excellent source of Vitamins B6, C and K.  It is also a very good source of Fiber and Folic Acid.
Avocados are rich in Antioxidants and are a good source of Fiber, Folic Acid, and Vitamins B6, C, E and K.
Chipotle Peppers in Adobo Sauce is a good source of Fiber and Vitamin A.
Sour Cream contains virtually no nutrition, however this recipe contains very little sour cream.  For a healthier alternative use Fage 2% Greek Yogurt.

INGREDIENTS:
for the chipotle sauce (enough for 2-3 tacos):

• Sour Cream – 1 tbsp  (you can use reduced-fat as well)
• La Morena Chipotle Peppers in Adobo Sauce – 1 pepper (chopped with seeds and all, use less if you can’t handle spice)
• Fresh Lime Juice – 1 tsp
• Water – 1 tbsp

for the fish tacos (makes 2 tacos = 1 serving):

• Trader Joe’s Corn & Wheat Tortillas – 1 tortilla per taco (heated up)
• Whole Foods Salsa Roasted Verde – 1 spoonful per taco
• Trader Joe’s Battered Halibut Gluten-Free – 2 pieces (baked)
• Shredded Cabbage – small handful (shredded)
• Radish – 2 pieces (grated)
• Avocado – 2 slices per taco (sliced lengthwise)
• Fresh Cilantro – small handful (chopped)
• Chipotle Sauce – 1-2 spoonful per taco

DIRECTIONS:
1. Bake the battered halibut based on the instructions on the box.  I used my toaster oven.
2. In the meantime, make the Chipotle Sauce.
3. Use one pepper chopped with the seeds and all, use less if you can’t handle heat.  The sauce was pretty spicy which I prefer.
4. Add the chipotle to the sour cream along with lime juice and water.  Stir.
5. In the meantime, get your veggies together.  Shredded cabbage, grated radish, chopped cilantro, and sliced avocado.
6. Once the fish is done, using a paper towel blot the access oil.
7. Now heat up the tortillas, I just baked them in my toaster oven for a couple minutes on each side.
8. Slice the halibut.
9. Assemble as follows.  Spoon salsa verde over the tortilla, top with halibut, top with cabbage and radish, top with avocado and cilantro.

10. Top with chipotle sauce.
11. Serve immediately.  Delicious!

Question: What’s your favorite Mexican dish?