• 2 tablespoons olive oil

  • 2 tablespoons freshly squeezed lime juice

  • 1/4 teaspoon salt

  • Freshly ground black pepper

  • 1 pound white flaky fish fillet, like tilapia or halibut

Chipotle cream:

  • 1/2 cup plain nonfat yogurt

  • 2 tablespoons mayonnaise

  • 2 teaspoons chipotle pepper, in adobo sauce

  • 8 (6-inch) corn tortillas

  • 1 1/2 cups shredded green cabbage or lettuce

  • 1/2 cup corn kernels (thawed if frozen)

  • 1/4 cup fresh cilantro leaves

  • Lime wedges

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 apaper towel and place over a bowl to drain and thicken for 20 minutes.

Remove the fish from the marinade and grill on a preheated grill or nonstick grill 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 thickened yogurt, mayonnaise, and chipotle pepper.

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

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

Healthy Appetite with Ellie Krieger