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

Directions

Chipotle cream:

Ingredients

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.