FISH TACOS

with Chipotle-Lime Sauce

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INGREDIENTS

• 1 pound tilapia fillets
• 1/4 cup olive oil
• 1/4 cup + 1 1/2 teaspoons fresh squeezed lime juice divided
• 1 tablespoon + 1/2 teaspoon lime zest divided
• 1/4 cup chopped fresh cilantro
• 2 teaspoons adobo sauce
• 1 teaspoon salt
• 1/2 cup sour cream
• 2 teaspoons minced chipotle peppers in adobo sauce
• 1 teaspoon minced garlic
• 1 4.6 ounce package taco shells (4.6 ounce) (12 count)
• 1-2 cups chopped lettuce
• 1 medium tomato seeded, diced
• 1 medium cucumber seeded, diced
• 1/2 cup crumbled Mexican Cotija cheese

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DIRECTIONS

Place tilapia in a 1-gallon recloseable food storage bag. In small bowl, combine oil, ¼ cup lime juice, cilantro, 1 tablespoon lime zest, adobe sauce and salt. Pour over fish; seal bag; marinate 30 minutes.

In small bowl, combine sour cream, chipotle peppers, garlic, remaining 1½ teaspoons lime juice and ½ teaspoon lime zest. Set aside.

Remove fish from marinade; discard marinade. Place fish on broiler pan that has been sprayed with no-stick cooking spray. Broil 4 inches from heat until fish flakes easily with a fork (about 10 minutes per inch of thickness).

Flake fish into chunks and divide evenly among tacos. Top with lettuce, tomatoes, cucumbers and cheese; drizzle with Chipotle-Lime Sauce.