Assemble-your-own meals always mean everyone’s happy and I’m heart-healthy. The fish is grilled or sauteed and I make the sauce with minced canned chipotles and Greek yogurt, with just a dollop of mayo (which, counter-intuitively, is fine for me to eat!). This recipe is from Ellie Krieger’s excellent book The Food You Crave. You can find the original recipe on Food Network.
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper in adobo sauce, minced
Shredded Romaine lettuce
Corn kernels (thawed if frozen)
Fresh cilantro leaves
Whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.
Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
In a small bowl combine the yogurt, mayonnaise, and chipotle pepper.
Heat the tortillas on the grill or grill pan. Flake the fish with a fork. Serve with lettuce, corn, cilantro, and chipotle sauce. I also usually offer Mexican cheese blend for the kids, since they don’t use the sauce.