Fish tacos with chipotle cream
Light sour cream
Canned chipotle peppers in adobo sauce
1 tsp, minced
Uncooked Atlantic cod
16 oz, or halibut, skinless fillets cut in 1-inch pieces
8 medium, (6-inch) varieties
Uncooked green cabbage
½ cup(s), thinly sliced or red variety
- Spray a broiler rack with cooking spray; preheat the broiler.
- Stir together the sour cream and chipotles in a small bowl. Set aside.
- Sprinkle the fish with the chili powder, salt and pepper. Spray lightly with olive oil cooking spray and place on the broiler rack. Broil 5 inches from the heat until the fish flakes easily when tested with a fork, 3-5 minutes. Divide the fish among the tortillas, and top with the sour cream mixture and cabbage.