Fish Tacos with Chipotle-Lime Sauce - Chicago News and Weather | FOX 32 News

Did you know when you pair vegetables with a heart smart fat, the nutrient absorption is better? Keep olive oil on hand to pair with salads and any dish that contains veggies to get the most nutrients in every forkful.

Fish Tacos with Chipotle-Lime Sauce

Prep Time: 40 minutes
Cook Time: 10 minutes
Amount: 6 servings

Ingredients:
1 pound tilapia fillets (or other flaky, mild white fish)
¼ cup Jewel® Olive Oil
¼ cup fresh squeezed lime juice
¼ cup chopped fresh cilantro
1 tablespoon lime zest
2 teaspoons adobe sauce
1 teaspoon Jewel® Salt
1 (4.6 ounce) package Jewel® Yellow Corn Taco Shells (12 count)
1-2 cups chopped lettuce
1 medium tomato, seeded, diced
1 medium cucumber, seeded, diced
½ cup crumbled Cotija cheese
Chipotle-Lime Sauce*

Directions:

1. Place tilapia in a 1-gallon recloseable food storage bag. In small bowl, combine oil, lime juice, cilantro, lime zest, adobe sauce and salt. Pour over fish; seal bag; marinate 30 minutes.
2. Remove fish from marinade; discard marinade. 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).
3. Flake fish into chunks and divide evenly among tacos. Top with lettuce, tomatoes, cucumbers and cheese; drizzle with Chipotle-Lime Sauce.

Chipotle-Lime Sauce*:
In small bowl, combine ½ cup Jewel® Light Sour Cream, 2 teaspoons minced Chipotle chiles in adobe sauce, 1½ teaspoons fresh squeezed lime juice, 1 teaspoon minced fresh garlic and ½ teaspoon lime zest. Refrigerate several hours to blend flavors.

Nutritional Information:
Serving Size 1/6 of recipe; Calories 240; Total Fat 13g; Saturated Fat 2g; Cholesterol 31mg; Sodium 560mg; Carbohydrates 17g; Fiber 2g; Protein 17g

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