Category: Seafood Dishes

Serves: 4

Ingredients

• 1/2 cup light sour cream, or plain Greek yogurt
• 3 limes
• 1 tbsp finely chopped chipotle pepper in adobo sauce
• Fresh cilantro
• 1 lb mahi-mahi, halibut, or fresh tuna
• 1/2 tbsp chili powder
• Salt and pepper
• 8 soft corn tortillas
• 1 cup finely shredded cabbage
• 1 advocado, peeled, pitted, and thinly sliced
• Hot sauce

Directions

1. Clean and oil a grill or grill pan thoroughly and preheat it on medium high.
2. Mix together the sour cream or yogurt with the juice of one lime, the chipotle pepper, and a handful of chopped fresh cilantro. Set aside.
3. Drizzle a light coating of oil over the fish, and rub on the chili powder and a pinch of salt and pepper. Place the fish on the grill and cook, undisturbed for 4 minutes. Carefully flip it with a spatula and cook for another 4 minutes. Remove. Before turning off the grill, warm the tortillas directly on the surface for 1 to 2 minutes.
4. Divide the fish evenly among the warm tortillas, add a bit of cabbage, spoon on the crema, and top with avocado slices and fresh cilantro. Serve each taco with a wedge of lime and some hot sauce.

Nutrition Facts

Calories 370, Protein 28g, Carbohydrates 31g, Fiber 11g, Sugars 2g, Total Fat 17g, Sodium 235mg