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)
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
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.