Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: High Fiber
Meal Type: Lunch
Entree
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 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
Preparation
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.
Cook's Notes
Nutrition Information
Calories: 420
;
Total Fat: 17
;
Saturated Fat: 2
;
Carbohydrates: 41
;
Protein: 28
;
Sodium: 360
;
Fiber: 5