Fish Tacos!

Since leaving California, I had yet had a Fish Taco that was any good. (Nastiest ones can be found at Cafe Sabor.) I was craving some the other day, and had some tilapia in the freezer that was calling my name. So off to Food Network I went and found this...

Fish Tacos with Chipotle Cream

Fish Tacos with CHIPOTLE?! Oooooh I love chipotle, one of the best flavors in the world! With a little cilantro.....ooo mouth watering. (Matt says I have Mexican taste buds) Not to mention it's an Ellie Krieger recipe, so Hello Healthy!  It's sooo easy to make, try it out!

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 nonfat 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

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

Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper

Heat the tortillas on the grill or grill pan for 30 seconds on each side.
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.