Recipes

[DiAnne]

I like these fish tacos because they are a relatively healthy meal.

Fish:
2 T olive oil
2 T lime juice
1/4 t salt
Freshly ground black pepper
1 pound white fish fillets (like tilapia or halibut)

Chipotle Cream:
1/2 cup plain nonfat yogurt
2 T mayonnaise
2 t chipotle pepper in adobo, minced

8 (6 inch) corn tortillas
1-1/2 cups shredded green cabbage or lettuce
1/2 cup corn (thawed if frozen)
1/4 cup cilantro leaves, chopped
Lime wedges

Whisk together oil, lime juice and salt and pepper. Pour over fish and let marinate for 20 minutes. Put yogurt into a strainer lined with paper towel. Place over bowl to drain and thicken for 20 minutes.

Remove fish from marinade and place on preheated grill or oiled grill pan over mediuim high heat until cooked through. Set aside.

In a small bowl combine yogurt, mayonnaise and chipotle pepper.
Heat tortillas on grill or pan for 30 seconds each side.

Flake fish with fork. Top each tortilla with 1 T chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

I use nonfat Greek yogurt if I have it and skip the draining.