2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper
1 pound white flaky fish like cod, halibut or flounder
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper in adobo sauce
8 6-inch corn tortillas
1 1/2 cups shredded cabbage or lettuce
1 cup corn kernels (thawed if frozen)
1/4 cup fresh cilantro or parsley
In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and marinate for 20 minutes. Remove the fish from the marinade. Broil or grill at medium high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
In a small bowl combine the yogurt, mayonnaise and chipotle pepper. Quickly heat the tortillas on both sides over a gas flame or grill. Flake the fish with a fork. Spread 1 tablespoon of chipotle cream on each tortilla and top with fish, cabbage, corn and cilantro. Serve with lime wedges.