Categories: Seafood; Dinner

Ingredients

• Fish-
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1 pound white flaky fish fillet, like tilapia or halibut
• Chipotle Cream-
• 1/2 cup plain non-fat yogurt
• 2 tablespoons mayonnaise
• 2 teaspoons chipotle pepper, in adobo sauce
• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded green cabbage or lettuce
• 1/2 cup corn kernels (thawed if frozen)
• 1/4 cup fresh cilantro leaves
• Lime wedges

Directions

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 paper towel and place over a bowl to drain and thicken for 20 minutes.

2. Remove the fish from the marinade and 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, and chipotle pepper.

4. Heat the tortillas on the 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, and serve with lime wedges.

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