Fish Tacos with Chipotle Cream

Adapted from Ellie Krieger's recipe. This was a REALLY yummy dish. I had wanted to add avocado slices, but the store didn't have any that were ready to use right away.





Ingredients:
Fish:
1 tablespoon olive oil
1 tablespoon freshly squeezed lime juice
1/8 teaspoon salt
Freshly ground black pepper
1/2 pound tilapia fillet

Chipotle cream:
1/4 cup low fat sour cream
1 tablespoon mayonnaise
2 teaspoons chipotle pepper, in adobo sauce, blended
1 teaspoon lime juice

3 (6-inch) corn tortillas
1/4 cup corn kernels

Directions:
In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes.

Remove the fish from the marinade and saute in pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

In a small bowl combine the sour cream, mayonnaise, chipotle pepper, and lime juice.

Heat the tortillas per package directions.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish and corn.