FOODIE FRIDAY ~ Healthy Fish Tacos with Chipotle Cream

I spent Spring Break in San Diego and my vacation would just not have been complete had I not sunk my teeth into a delicious, crunchy, greasy San Diego fish taco!!  Those things are take-out staples down there..along with burritos. Side note--I had the BEST BURRITO of my entire LIFE in La Jolla!! The Taco Stand--check it out. It's life changing.

Clearly the way fish tacos are "supposed" to be (deep fried, slathered in a yummy cream sauce concoction), isn't exactly figure-friendly. Being that it is almost summer and shorts and tank tops will be in the rotation soon, I'm sharing my "healthy" take on this delicious meal!!! Again, this is super easy and the fish cooks in no time! You can make the chipotle cream a day in advance if you're a planner like that :) You can find chipotles in adobo in the Mexican aisle at any grocery store.

Healthly Fish Tacos with Chipotle Cream
Makes 4-6 good-sized tacos

For the Fish~

1 lb. wild-caught white fish (cod is good, halibut is better but any white fish works)
Lemon pepper
Salt

For the Chipotle Cream ~

1/2 cup low fat sour cream
1-2 tablespoons of the sauce from canned chipotles (see above)
3 scallions, minced
Dash of cumin
Juice from 1/2 lime
Pinch of sugar
Salt to taste

Other/Garnishes ~
4-6 small corn tortillas
Lime
Cilanto
Shredded lettuce or cabbage
Avocado
Tomato (optional)

1. Make the Chipotle Cream: Whisk together all ingredients and refrigerate until needed.

2. Heat a skillet to medium high heat. Season fish well with lemon pepper and salt. Drizzle a little olive oil in the pan and add fish.

3. Depending on the thickness of your cut of fish, cook 2-3 minutes (or longer for thicker cuts) on each side or until the fish in opaque and cooked through. If you are unsure or have never cooked fish, just cut it and see if it's cooked through--you'll be cutting up the fish anyway for the tacos!

4. Remove fish from pan. With a fork or a knife, cut fish into large chunks so they will fit nicely into a small tortilla.

5. Warm tortillas in the microwave for a few seconds.

6. Assemble tacos: Place a few pieces of fish on your tortilla. Top with the Chipotle Cream, cilantro, lettuce, avocado and finish it off with a nice squeeze of lime.

SO. DARN. GOOD. It's like the beach on a plate. You can picture the San Diego sunset as you eat.....

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