Spicy Fish Tacos with Chipotle Sauce

Ingredients:

Fish:
juice of about 2 limes
4-4 oz. fresh firm white fish, halved (we used Cod)
3 tbsp. all-purpose flour
3 tbsp. yellow cornmeal
1 tsp. ancho chili powder
1 tsp. coarse salt
1/4 tsp. cayenne

Sauce:
1/4 cup plain yogurt (can use low fat)
1/4 cup mayo (can use lower calorie/fat)
2 tsp. sugar
1-2 minced chipotle chilis in adobo sauce
juice from 1/2 lime
4 tortillas and shredded lettuce

Procedure:

For the sauce: Mix all ingredients together in a small bowl and let stand at least 10 minutes. Keep chilled until ready to serve. Continue on to make the fish.

Heat oven to 500 degrees F. Marinate fish in lime juice for 10 minutes, turning to coat. Place baking sheet wrapped in foil on oven rack and heat for 5 minutes. Blend flour, cornmeal and next 3 ingredients in a shallow dish. Coat fish on both sides and set aside. Remove sheet from oven and spray with non-stick cooking spray. Place coated fish on the pan and roast for 5 minutes or until done to your liking. When the fish is ready assemble to your liking and enjoy! We warmed the tortillas then spread on the sauce. We placed the lettuce then the fish and rolled up.