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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
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.
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