Fish Tacos with Chipotle Cream

Serves: 4 Save

Ingredients (15)

  • CHIPOTLE CREAM:
  • ½ cup plain nonfat Greek yogurt
  • 2 tablespoons light sour cream
  • 2 teaspoons chopped canned chipotle chiles in adobo sauce
  • FISH:
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • salt and freshly ground black pepper,
  • 16 ounces tilapia
  • TACOS:
  • Eight 6-inch corn tortillas
  • 1½ cups shredded green cabbage
  • ½ cup corn
  • ¼ cup chopped fresh cilantro
  • lime wedges

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