Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Sprinkle with salt, cumin, chili powder, and black pepper.Advertisement
In a very large nonstick skillet heat oil over medium heat. Add fish fillets. Cook fillets for 6 to 8 minutes or until fish flakes easily when tested with a fork, turning once halfway through cooking.
Meanwhile, for yogurt sauce, in a small bowl combine yogurt, cilantro, and chipotle peppers in adobo sauce. To serve, place one fish fillet, two warmed tortillas, and about 2 tablespoons yogurt sauce on each of four serving plates.
Serve with Carrot-Cucumber Salad.
Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minute or until heated through.
3 1/2 lean protein, 1 starch, 1/2 fat