Grilled Fish Tacos with Chipotle Crema

• 1/2 cup Mexican crema or sour cream
• 3 limes
• 1 TBSP finely chopped chipotle pepper in adobo sauce
• Fresh cilantro
• 1 lb mahi-mahi, halibut, tuna (I also use the breaded flounder from Sam's that you just bake from frozen)
  
• 1/2 TBSP chili powder (preferably ancho chile powder)
• Salt and Pepper
• Soft corn Tortillas
• 1 cup finely shredded cabbage
• 1 avocado, peeled, pitted, and thinly sliced
• Hot sauce

1. Clean and oil gril or grill pan and preheat on medium high
2. Mix crema with juice of one lime, the chipotle pepper, and a handful of chopped fresh cilantro.
3. Drizzle a light coating of oil on fish, and rub on the chile powder, salt and pepper. Place fish on grill and cook for 4 minutes. Flip and cook for another 4 minutes. Warm the tortillas.
4. Divide the fish evenly among the warm tortillas, add a bit of cabbage, spoon on crema and top with avocado slices and fresh cilantro.
5. Serve each taco with wedge of lime and some hot sauce.