Fit.. for the Family
Fish Tacos with Chipolte Sauce

Ingredients:

Fish:
2 Tbs Marukan Organic Rice Vinegar
2 Tbs freshly squeezed lime juice
¼ tsp salt
freshly ground black pepper
4 - 4oz Tilapia fish fillets

Chipolte Sauce:
½ cup Plain Nonfat Yogurt
2 Tbs Smart Beat Mayonnaise Spread
2 tsp Embasa Chipotle Peppers in Adobo Sauce

Tacos:
Eight 6-inch La Banderita Non Fat Corn Tortillas
1½ cups shredded green cabbage or lettuce
½ cup corn kernels (thawed, if frozen)
¼ cup chopped fresh cilantro
lime wedges

Directions:

In a small bowl, whisk together the rice vinegar, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper 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 through, 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 chiles.

Heat tortillas on grill or grill pan for 30 seconds on each side.

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 - Makes 4 servings
Per serving = 2tacos = POINTS® value 5*
Per serving: 285calories/.5gfat/3.5gfiber