INGREDIENTS
Fish:
2 TBSP. olive oil
2 TBSP. fresh lime juice
1/4 tsp. salt
Black pepper
1 lb. flounder fillets
Chipotle Cream:
1/2 cup plain nonfat yogurt
2 TBSP. mayonnaise
2 tsp. chipotle pepper in adobo sauce
8 corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels, thawed if frozen
1/4 cup cilantro
Lime wedges
DIRECTIONS
In a small bowl, whisk together the oil, lime juice, salt and pepper.
Pour over the fillets for 20 minutes.
Place the yogurt into a strainer lined with paper towels 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 through, 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 for 30 seconds on each side.
Flake the fish with a fork.
Top each tortilla with a TBSP. of chipotle cream.
Top with the fish, cabbage, corn and cilantro.
Serve with lime wedges.
Serves 4.
