Fish Tacos with Avocado & Chipotle Sauce

Friday night fish fry meets health-conscious Mexican. They fall madly in love and marry. Meet their first born.

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 Sauce:

1/2 cup plain nonfat yogurt
2 tablespoons light mayonnaise
2 teaspoons chipotle hot sauce or chipotle seasoning

8 (6-inch) corn tortillas
1 1/2 cups shredded red cabbage
1 sliced ripe avocado
1/4 cup fresh cilantro leaves
Lime wedges
Additional hot sauce for those who love food smokin' hot (we recommend Cholula brand)

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.

Remove the fish from the marinade and cook in a skillet 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 yogurt, mayonnaise, and chipotle hot sauce.

Heat the tortillas on a 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, avocado and cilantro and serve with lime wedges.