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Fish Tacos With Chipotle Cream

130 faves | 4 recommends
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Handle the Heat
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main-dish low carb nut free cinco de mayo lunch texmex
Nutrition per serving    (USDA % daily values)


I added bit of toco mix to the fish
Tracy Warnock   •  8 Sep   •  Report
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Ingredients for 4 servings

2 tablespoons olive oil

2 tablespoons fresh lime juice

1/4 teaspoon salt

freshly ground black pepper to taste

1 pound white, flaky fish fillets, like tilapia, mahi-mahi-, or halibut

1/3 cup Greek-style nonfat yogurt

2 tablespoons mayonaisse

2 teaspoons finely chopped canned chipotle chile in adobo sauce

Eight 6-inch corn tortillas

1 1/2 cups shredded lettuce or cabbage

1/2 cup cooked corn kernals

1/4 cup fresh cilantro, roughly chopped

lime wedges

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