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Chipotle Cream Sauce 2 canned Chipotle chilies in adobo, minced and seeds removed (available in Mexican food sections of most markets) 1 cup sour cream 1/4 teaspoon salt Simply mix the above ingredients and set aside to use as topping on your tacos. Fish Tacos 1 tablespoon olive oil 1/2 teaspoon ground cumin 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/2 teaspoon pepper 4 garlic cloves, minced 3 tablespoons fresh cilantro, chopped 1 pound thin fish filets (Tilapia works well for this) 2 tablespoons lime juice 2 cups mixed salad greens 4 soft flour tortillas

Add the olive oil and other ingredients through the cilantro to your skillet and sauté over medium heat for about 5 minutes. Add the tilapia, place a cover on the skillet and cook for 3-5 minutes to be sure the fish is well cooked. Add the lime juice and sauté for another minute. Heat the tortillas in a warm skillet a short time, to get them soft and pliable. Divide the salad greens into four servings and place each serving on a flour tortilla, top with the grilled fish and dress with the Chipotle cream sauce. Fold and serve.