Fish Tacos with Chipotle Sauce

A few years ago I was in Denver and hungry. The hotel desk attendant recommended a little Mexican dive with the suggestion that the fish tacos were the best around. I’d never had fish tacos, but felt just adventurous enough to try them and LOVED them. Here’s my version...

Fish Marinade:
1 big or two small limes, juiced
2 TBSP olive oil
Fresh ground salt and pepper to taste

Mix together and pour over ½ lb tilapia. Let marinade for 20 minutes. Remove from sauce and cook on preheated grill or grill pan on medium-high heat for about 3 minutes on each side. Remove from heat and let rest on a plate for about 5 minutes. Let flake into big chunks and serve.

Sauce:
Place a paper towel over a strainer and cup and put ½ c. plain yogurt on top. Let sit for 20 minutes until thick. Mix yogurt with ½-1 chipotle pepper in adobo sauce finely chopped (this is sold in a can by the Latin foods, and let me repeat:use ONE pepper not ONE can or you'll find this will light up your mouth in a not so good way...sorry Lindsay). I think 1 works perfect, but most would say ½ of a pepper (not one half the can unless) gives plenty of heat. You could also mix in a tablespoon or so of mayo to settle down the heat a bit. Note: these peppers last a long time if kept in an airtight container in the back of the fridge. The can has about 8ish peppers in it, so just use what you need and store the rest (they last forever in the fridge or longer in the freezer).

To assemble:
Take a warm corn tortilla (I like the 6-inch size) and fill with fish. To make it authentic stack two tortillas and fill the inner one. Top with yogurt sauce, salsa, corn, and shredded cabbage. Serve with fresh lime wedges, a tall glass of frozen lemonade and chips and salsa and enjoy. This will make about 6 tacos depending on how full you fill them.