Grilled Fish Tacos with Chipotle Cream

Crunchtastic
It's pretty difficult to find  gluten-free taco shells with reasonable nutrition stats so I was excited to see this method from Hungry Girl to covert soft tortillas into their crunchy counterparts. The shells are then filled with flavorful fish, and finished with an amazing chipotle cream to construct a sensational taco.

Grilled Fish Tacos with Chipotle Cream
Gluten Free
Serves Two

Ingredients--

Tacos--
4 six inch corn tortillas (check for gluten)
1 recipe chipotle cream (see below)
2 four ounce tilapia filets
1/2 cup diced tomatoes
Other possible toppings-- salsa, shredded cabbage, hot sauce

Spice Rub--
2 tbsp. lime juice
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. chili powder
1/8 tsp. salt


1. Preheat oven to 400 degrees.

2. Once oven is hot, use tongs to carefully drape each tortilla over two (clean) grates in the oven, so that the tortilla hangs from the rack. Bake for about 5 minutes, or until tortilla forms a firm taco shell. (Don't worry, shells will harden completely as they cool). Use tongs to carefully remove shells, and set aside to cool.

3. Combine all of  the spice rub ingredients in a small bowl.

4. Place fish in a small casserole dish. Coat fish all on sides with spice rub. Let marinate in fridge for about 5 minutes.

5. Spray a grill pan with nonstick spray and bring to medium heat.

6. Grill fish for 5 minutes, and then carefully flip. Grill for about 3 minutes more, or until cooked through. Break fish into small pieces.

7. To assemble tacos, divide fish evenly between the four taco shells. Top with with diced tomatoes and any other other desired toppings. Finish with chipotle cream.

Nutrition Information--approximately 275 calories per serving


Chipotle Cream--

1/4 cup nonfat Greek yogurt
1 tsp chipotle chile in adobo sauce, finely chopped (adjust according to heat preference)

1. Stir together both ingredients until thoroughly mixed.