Recipe of the Week: Fish Tacos

I found this recipe on www.RecipeGirl.com, which she notes is a weight watchers recipe!

FISH TACOS W/ CHIPOTLE CREAM

FISH:
2 Tbs olive oil
2 Tbs freshly squeezed lime juice
¼ tsp salt
freshly ground black pepper
1 lb white flaky fish fillet, like tilapia or halibut

CHIPOTLE CREAM:
½ cup plain nonfat yogurt
2 Tbs mayonnaise or sour cream (I used light sour cream)
2 tsp chipotle chiles, in adobo sauce (in the mexican isle)

TACOS:
Eight 6-inch corn tortillas
1½ cups shredded green cabbage or lettuce
½ cup corn kernels (thawed, if frozen)
¼ cup chopped fresh cilantro
lime wedges

1. In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes.

2. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

3. In a small bowl, combine the yogurt, mayonnaise (or sour cream) and chipotle chiles.

4. Heat tortillas on grill or grill pan for 30 seconds on each side. Or warm in the microwave with wet napkins in between.

5. Flake the fish with a fork. Top each tortilla with 1 Tbsp. of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.

Servings: 4
Yield: Serv. Size: 2 tacos

Amount Per Serving
Cal 322; Total Fat 12.98g; Cholesterol 40.68mg; Sodium 336.25mg; Carbohydrates 23.79g;
Dietary Fiber 3.50g; Sugar 2.39g; Protein 28.16g