Spicy Fish Tacos with Creamy Chilli and Cilantro Sauce

Adapted from Cookin' Canuck

Fish:
1 1/2 tsp chilli powder
1 1/2 tsp ground cumin
1/2 tsp salt
10 oz firm white fish (1 used 2 5 oz fillets of Basa cut into 3 pieces each)
1 tbsp canola oil

Sauce:
Note: This makes a lot of sauce.  I suggest cutting it in half or making double the amount of fish.

1/3 cup light mayonnaise
1/2 cup light sour cream
2 tbsp 1% milk
1 can diced green chillies
2 tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp salt
1/4 cup chopped fresh cilantro


tortillas
lettuce
diced tomatoes
sliced green onions
Simple Guacamole


Fish:

Wash the fish and place on some paper towel to absorb the water.  Meanwhile make the sauce (instructions below)

Mix chilli powder, cumin and salt in a small bowl.

Pat the fish fillets with a paper towel to absorb more of the water.  Rub both sides of the fish with the rub mixture and set aside on a plate.

Heat the oil in a non-stick skillet over med-high heat.  Add the fish and cook until just opaque.  Remove fish from the skillet and let sit for a couple of minutes.  Using 2 forks or your hands break into large chunks.

Warm tortillas in a dry skillet flipping over after one side has slightly browned.  Wrap in a dishcloth to keep warm.

On one tortilla place fish, sauce and desired toppings, wrap and enjoy!


Sauce:

In a chopper or food processor, puree mayonnaise, sour cream, milk, diced chillies, lime juice, cumin, cilantro and salt until smooth.