Fish Tacos with Chipotle-Lime Sauce

Prep Time: 40 minutes
Cook Time: 10 minutes
Amount: 6 servings

Fish 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.

1 (16 ounce) package Arctic Shores™ tilapia fillets, thawed
1/4 cup Shop 'n Save® olive oil
1/4 cup fresh squeezed lime juice
1/4 cup chopped fresh cilantro
1 tablespoon lime zest
2 teaspoons adobe sauce
1 teaspoon Shop 'n Save® salt
1 (4.6 ounce) package Carlita™ yellow corn taco shells (12 count)
1-2 cups chopped iceberg lettuce
1 medium tomato, seeded, diced
1 medium cucumber, seeded, diced
1/2 cup crumbled Cotija cheese
- Chipotle-Lime Sauce (below)

Place tilapia in a 1 gallon homelife™ 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. Place fish on broiler pan that has been sprayed with Shop 'n Save® 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.
Chipotle-Lime Sauce: In small bowl, combine 1/2 cup Shop 'n Save® 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.