Fish Tacos with Chipotle Cream Sauce
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
2 tbsp extra virgin olive oil
2 tbsp fresh lime juice
1/4 tsp salt
fresh ground black pepper
1 lb white fish filet
1/3 cup non-fat Greek yogurt
2 tbsp mayonnaise
2 tsp finely chopped chipotle chile (rehydrate in hot water first)
8-12 (6 in) white corn tortillas
1-2 cups chopped red cabbage
1 cup cooked corn kernels
1/4 cup coarsely chopped parsley leaves
Whisk olive oil, lime juice, salt, and pepper together in a small bowl, and pour over fish. Let marinate for 20 minutes.
Preheat grill to medium heat.
Make chipotle cream by combining yogurt, mayonnaise, and chile.
Grill fish fillet for approximately 3 minutes on each side (ensure fish is cooked through). Place cooked fish on plate under foil tent to retain heat. Warm tortillas on grill for about 30 seconds. Serve by spreading chipotle cream sauce on warm tortillas, and topping with cabbage, corn, and parsley. Eat immediately!