Another low calorie recipe, and this is great because of the combination of fish, lime, cilantro, corn tortillas and the divine chipotle cream.
I feel like I have to post a few of these “lighter” recipes, given it’s January and everyone is trying to stick to their new Year’s resolutions. (for now)

Serves 4

FISH
2 tbsp olive oil
2 tbsp freshly squeezed lime juice
1/4 tsp salt
ground black pepper
1 lb white flaky fish, like Chilean sea bass, cod, halibut or tilapia

CHIPOTLE CREAM
1/2 cup plain nonfat yoghurt
2 tbsp mayonnaise
2 tsp chipotle pepper in adobo sauce

8 (6 inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels, thawed if frozen)
1/4 cup fresh cilantro leaves
Lime wedges

In a small bowl, whisk together the oil, lime juice, salt and pepper.
Pour over the fish fillets and let marinate for 20 minutes.
Put the yoghurt into a strainer lined with paper towel and place over a bowl to drain and thicken for 20 minutes.

Remove the fish from the marinade and grill or fry on a preheated grill pan or non stick pan over a medium 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 thickened yoghurt, mayonnaise and chipotle pepper.

Heat the tortillas on the grill pan for 30 secs on each side.

Flake the fish with a fork. Top each tortilla with 1 tbsp of the chipotle cream. Top with some fish, cabbage, corn and cilantro and serve with the lime wedges