Crema
¼ c fat-free mayonnaise
½ c reduced-fat sour cream
1 1/2 tsp fresh lime juice
1/4 tsp salt
½ tsp chipotle in adobo sauce
Radish Salad
6 radishes, thinly sliced
3 scallions, thinly sliced
2 tbsp lime juice
Fish
1 1/2 pounds skinless tilapia fillets (about 4)
1/2 teaspoon ground coriander
12 corn tortillas (6 inches each)
1 avacado sliced into squares
In a small bowl, mix together lime juice, radishes, scallions; season with salt and pepper. Set radish salad aside.
Season tilapia with coriander, salt, and pepper. Bake in oven/grill on bbq or fry in oil until opaque throughout, 4 to 5 minutes; break up into chunks.
Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish, radish salad; top with crema & avocado.
