Fish Tacos with Chipotle Cream
INGREDIENTS
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2 tablespoons olive oil
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2 tablespoons freshly squeezed lime juice
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1/4 teaspoon salt
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Freshly ground black pepper
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1 pound white flaky fish fillet, like tilapia or halibut
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1/2 cup plain nonfat yogurt
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2 tablespoons mayonnaise
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2 teaspoons chipotle pepper, in adobo sauce
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8 (6-inch) corn tortillas
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1 1/2 cups shredded green cabbage or lettuce
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1/2 cup corn kernels (thawed if frozen)
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1/4 cup fresh cilantro leaves
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Lime wedges
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