Fish Tacos

While fish tacos are not a traditionally “southern” dish, Charleston’s abundance of fresh fish and skilled chefs have led to many new and exciting ways to prepare the catch of the day. A lover of Charleston and seafood, created this wonderful recipe for fish tacos on her blog. (She also details her visit to our city, with lots of beautiful “foodie” photos.

2 Tablespoons olive oil
2 Tablespoons lime juice, freshly squeezed
salt and freshly ground black pepper, to taste
1 pound white fish, such as grouper or flounder or tilapia Chipotle Cream:
1/2 cup plain nonfat yogurt
2 Tablespoons light sour cream
2 teaspoons canned chipotle chilies in adobo sauce, chopped Tacos:
8 (6-inch) corn tortillas
1 1/2 cups green cabbage, shredded
1/2 cup corn
1/4 cup cilantro, chopped lime wedges

1. In a small bowl, 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 a paper towel and place over a bowl to drain and thicken for 20 minutes. 2. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes. 3. In a small bowl, combine the thickened yogurt, mayonnaise (or sour cream) and chipotle chilies. 4. Heat tortillas on grill or grill pan for 30 seconds on each side. 5. Flake the fish with a fork. Top each tortilla with 1 Tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.