1/2 pound tilapia, or other white fish
4 Tablespoons oil
2 limes, juiced
1 Tablespoon cilantro, chopped
1/2 jalapeno, seeded and minced
Oil, for cooking
Four flour tortillas, softened
Cool Chipotle Cream, recipe below
Garnishes, such as cilantro, tomatoes, red onions or avocado
In a large plastic zipper bag, mix together oil, lime juice, cilantro and jalapeno. Add in fish, and seal. Marinate in the refrigerator for at least 30 minutes.
In a skillet over medium-high heat, pour in a little bit of oil. Add in fish and cook for two minutes on each side.
Remove fish from skillet and break into pieces with a fork. Serve on flour tortillas with chipotle cream sauce and other desired garnishes.
Cool Chipotle Cream
1/4 cup sour cream, or plain fat-free yogurt
1 lime, juiced
1/2 teaspoon chipotle peppers in adobo sauce, finely minced
1/2 teaspoon adobo sauce from chipotle peppers
Pinch of salt
Mix together all ingredients. Cover and chill in the refrigerator until serving.