About The Saturday Chef

Midwest, United States
I am NOT a professional chef. I am what I affectionately dub a Saturday Chef—a weekend warrior of the culinary variety, fortified by the education I have gleaned from two high school cooking classes, the Food Network and my own gastronomical experiments. While I’m not ashamed to spend all day making bagels by hand, and proudly call myself a foodie, I’m not a food snob. I enjoy an Extra Value Meal as much as the next girl. My culinary escapades are still relegated to the weekends, but my love for cooking is stronger than ever, galvanized by more successes than failures, and the beautiful fact that the more I cook, the more people there are to feed. So please stay tuned for fun recipes, inevitable disasters and hopefully, a lot of good food.

Sunday, June 20, 2010

Fish Tacos with Chipotle Cream

I like a variety of different foods--fried, Italian, French, comfort--but there is nothing more delicious than a wonderfully messy plate of tacos.  I usually make my tacos with ground turkey and leave those unhealthy sauce packets at the store.  For my father's 55th birthday dinner, however, I changed it up a bit and went to the seafood counter for Tilapia, one of his favorites. 

The fish taco is something that has intrigued me since I heard about them, and it has taken more than a few recipes to find a good, simple, healthy one that doesn't require deep frying. 

This Ellie Krieger recipe, with a few Saturday Chef tweaks, is a surprisingly flavorful and filling meal that is of course a bit of a mess, but that only makes it taste better.  The cabbage adds a needed heartiness while the corn supplies a pop of sweetness.  The best part about it is that it can be ready in snap, making perfection for a summer weekday meal or even a birthday celebration for a guy who loves to eat his presents.


Fish Tacos with Chipotle Cream
Adapted from Ellie Krieger's recipe at foodtv.com



2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice

1/4 teaspoon salt

Freshly ground black pepper

1 pound tilapia filets

Chopped parsley

Chipotle cream:

1/2 cup plain nonfat yogurt

2 tablespoons mayonnaise

1 to 2 teaspoons of adobo sauce


8 (6-inch) corn tortillas

1 1/2 cups shredded green cabbage

½ cup sweet corn (thawed if frozen)


Line a strainer with a paper towel. Place strainer over a bowl and add yogurt. Let sit for 20 minutes to drain excess moisture and thicken.

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over fish and let sit for 5 to 10 minutes.

Place a skillet over medium heat and add a few turns of olive oil. Remove fish from marinate and add to skillet, cooking about 2 to 3 minutes per side. Fish may fall apart a bit which is fine. Once all fish is done, flake with a fork and season with chopped parsley for color and season to taste if needed. I add a bit of seasoning salt and a pinch of cayenne to my fish and reheat in the skillet for 1 minute.

In a small bowl combine the thickened yogurt, mayonnaise, and adobo. You may add some chopped chipotle peppers if you like extra spice.

Heat tortillas according to package directions.

Build tacos as you wish and top with 1 tablespoon of chipotle cream.

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