Tilapia Fish Tacos with Chipotle Cream

As much as I love baking I have to hold off a little bit once again. I've gained a lot more weight than I need...of course not all of it is from baking...I had gotten out of my workout routine and my portion control habits. It has caught up with me so for now, I am cooking mostly healthy and only baking for special occasions (we'll see how long this lasts :))

I LOVE fish tacos and found an Ellie Krieger recipe from none other than foodnetwork.com. The chipotle cream was delicious. I only changed a couple things. I added onions with the corn and sauted them for a couple minutes in a pan and I also doubled the chipotle because I love me some spicy :)

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

Directions:

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.