I LOVE a good taco- hard or soft shell LOVE them all
1- 16oz pkg
tilapia fillets, thawed
fresh squeezed lime juice
chopped fresh cilantro
1- 4.6 pkg
yellow corn taco shells (12 count)
tomato, seeded, diced
cucumber, seeded, diced
crumbled Cotija cheese
Chipotle-Lime Sauce (below)
1Fish should not be marinated more than 30 minutes,as the acid in the lime juice will start to break down the fish. The Chipotle-Lime Sauce can be made ahead and refrigerated.
2Place tilapia in a 1 gallon recloseable storage bag. In small bowl,combine oil, lime juice, cilantro, lime zest, adobe sauce and salt. Pour over
fish; seal bag. Marinate 30 minutes. Remove fish from marinade; discard marinade.
3Place 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). Remove from oven; flake into chunks and divide
evenly among tacos. Top with lettuce, tomatoes, cucumbers and cheese; drizzle with Chipotle-Lime Sauce.
4Chipotle-Lime Sauce: In small bowl, combine 1/2 cup Cub Foods® sour cream, 1 1/2 teaspoons minced Chipotle chiles, 1 1/2 teaspoon adobe sauce, 1 1/2 teaspoons fresh squeezed lime juice, 1 teaspoon minced fresh garlic and 1/2 teaspoon lime
zest. Refrigerate, covered, several hours to blend flavors. Note: Canned Chipotle chiles in adobe sauce were used for this recipe and can be found in the ethnic section of most grocery stores.