Healthy Fish Tacos with Chipotle Sauce

FISH:
2 Tablespoons olive oil
2 Tablespoons lime juice, freshly squeezed
salt and freshly ground black pepper, to taste
1 pound tilapia

CHIPOTLE Sauce:
1/2 cup plain nonfat yogurt
2 Tablespoons light sour cream
2 teaspoons canned chipotle chiles in adobo sauce, chopped

TACOS:
8 (6-inch) corn tortillas
1 1/2 cups green cabbage, shredded
1/2 cup corn
1/4 cup cilantro, chopped
lime wedges

Directions:

1. In a small bowl, whisk together the oil, 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.

2. 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.

3. In a small bowl, combine the thickened yogurt, mayonnaise (or sour cream) and chipotle chiles.

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

5. Flake the fish with a fork. Top each tortilla with 1 Tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.