FISH TACOS WITH CHIPOTLE SAUCE

Fish Tacos With Chipotle Sauce image

Provided by Mia Harris

Time 50m

Number Of Ingredients 13

1- 16oz pkg tilapia fillets, thawed
1/4 c Olive Oil
1/4 c fresh squeezed lime juice
1/4 c chopped fresh cilantro
1 Tbsp lime zest
2 tsp adobe sauce
1 tsp sea salt
1- 4.6 pkg yellow corn taco shells (12 count)
1-2 c chopped lettuce
1-2 med tomato, seeded, diced
1 cucumber, seeded, diced
1 c crumbled Cotija cheese
Chipotle-Lime Sauce (below)

Steps:

1. Fish should not be marinated more than 30 minutes,as the acid in the lime juice will start to break down the fish. The Chipotle-Lime Sauce can be made ahead and refrigerated.
2. Place tilapia in a 1 gallon recloseable storage bag. In small bowl,combine oil, lime juice, cilantro, lime zest, adobe sauce and salt. Pour over fish; seal bag. Marinate 30 minutes. Remove fish from marinade; discard marinade.
3. Place fish on broiler pan that has been sprayed with no stick cooking spray. Broil 4 inches from heat until fish flakes easily with a fork (about 10 minutes per inch of thickness). Remove from oven; flake into chunks and divide evenly among tacos. Top with lettuce, tomatoes, cucumbers and cheese; drizzle with Chipotle-Lime Sauce.
4. Chipotle-Lime Sauce: In small bowl, combine 1/2 cup Cub Foods® sour cream, 1 1/2 teaspoons minced Chipotle chiles, 1 1/2 teaspoon adobe sauce, 1 1/2 teaspoons fresh squeezed lime juice, 1 teaspoon minced fresh garlic and 1/2 teaspoon lime zest. Refrigerate, covered, several hours to blend flavors. Note: Canned Chipotle chiles in adobe sauce were used for this recipe and can be found in the ethnic section of most grocery stores.