Love, love, love this recipe. The chipotle peppers in adobo sauce are the perfect flavor. These come in a small can and can be found in the asian section of my grocery store. You always use just a small portion of the can (since they are really spicy). Just dice the leftovers, freeze them in 2-3 tsp portions and then you have them ready for your next recipe.
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1/4 tsp salt
- Freshly ground pepper
- 1 pound flaky while fish (cod, halibut, tilapia)
Chipotle Cream Sauce:
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 2 tsp chipotle peppers in adobo sauce, minced
- 8 corn tortillas (white corn tortillas are much better than yellow, in my opinion)
- shredded lettuce
- 1/2 cup corn, cooked
- 1/2 cup fresh cilantro
- lime wedges
In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish filets and let marinate at room temperature for 20 minutes.
Remove the fish from the marinade, grill on a pre-heated grill over medium high heat about 3 minutes per side (or until cooked through and flaky). Let rest for 5 minutes.
In the meantime, heat the corn tortillas on the grill for about 30 seconds each side.
Flake the fish with a fork, and top each tortilla with fish, chipotle cream, lettuce, corn and cilantro. Serve with lime wedges.