*** CB's Grilled Fish Tacos

• 3/4 lb (12 oz) white flaky fish, such as cod, halibut, or mahi-mahi, about 1 inch thick
• 4 flour tortillas (La Tortilla Factory light tortillas 80 cal. each)
• shredded cabbage coleslaw mix
• hot sauce
• thinly sliced green onion, charred slightly over the grill/range

Sauce

• 1 Tbsp sour cream
• 1/4 lime, juiced and grated rind (about 1/4 Tbsp)
• 1/2 Tbsp canned chipotle in adobo, minced
• 1/2 Tbsp fresh cilantro leaves, chopped
• 1/4 tsp capers, rinsed

NOTE: recipe tried using skillet, cut fish into strips and browned both sides over high heat with a little olive oil, then reduced heat.

To make the sauce, mix all ingredients in a nonreactive bowl; cover; and keep cold.

Rinse fish; cut into 2 portions, about 6 ounces each. Dry the fish, and place on wax paper in the freezer for about 15 minutes to chill-not freeze.

Preheat one part of grill to high. Remove chilled fish portions from freezer, and spray with canola oil. Place fish on grill over direct heat. Sear one side; then use a lightly oiled spatula to slip under, and turn over the fish to sear the other side.

When both sides are seared, remove to a tray or part of the grill where the portions can continue to cook over indirect heat.

Warm the tortillas on the hot grates; top each with one piece of fish, the shredded cabbage, hot sauce, onions, and taco sauce.

Makes 2 servings.

• 145 calories for fish/toppings
• 160 calories for two La Tortilla Factory light flour tortillas