Fish Tacos

We have been on a Mexican food kick lately.  Not sure why.  Cilantro, lime, REALLY good tortillas....yummmmmmm.  I made up some fish tacos tonight, and OH.MY.LANTA they were good.  It's probably a good thing that I didn't make too much because I honestly think we might have hurt ourselves.  It might seem like I am using a lot of chipolte peppers, but trust me, it makes the tacos so flavorful.  It's really not that spicy.  This recipe will feed 4 people.

Fish Tacos

Ingredients:

Fish:
1 lb. tilapia
3 Tbs. olive oil
3 Tbs. lime juice
1/2 tsp. salt

Sauce:
6 oz. greek style plain yogurt
2 Tbs. mayonnaise
3 Tbs. pureed chipolte peppers in adobo sauce
1 tsp. lime juice
2 tsp. chopped fresh cilantro

Fillings:
Fajita style tortillas
Monterey Jack cheese
Avacado
Shredded Cabbage
Chopped Fresh Cilantro
Lime Wedges

Directions:
1. Combine ingredients for sauce in a bowl and stir well until combined.  Cover and refrigerate for at least 8 hours.
2. Combine fish, oil, lemon juice, and salt in a ziploc bag and allow to marinade for 20-30 minutes, turning frequently.
3. Grill fish for 3 minutes on each side or until cooked through.  Set aside.  Grill tortillas for a few seconds to heat through. 
4. Flake the fish with a fork.  Place on a tortilla and add the sauce and choice of toppings.