Hey I have something for everyone, even for you ladies who love the fish taco!

Hey for all you guys and gals who love the fish taco:


1/2 cup olive oil
3/4 lime juice --
fresh1/4 teaspoon chili powder
1 tablespoon garlic
-- finely chopped
4 filets tilapia, red snapper, or orange roughy
***Salsa Fresca***
3 ripe tomatoes -- seeded and chopped
1/2 cup red onion --
diced1 serrano chile -- seeded and diced
2 tablespoons cilanto -- chopped
1 tablespoon lime juice
1 tablespoon olive oil
salt and pepper
***2 chipotle chiles in adobo sauce -- finely chopped
1/2 cup heavy cream or creme fraiche
1 tablespoon lime juice
salt and pepper to taste
12 corn tortillas 6 inch
2 cups cabbage -- shredded

Directions:
In a non-reactive bowl, mix together the olive oil, 3/4 lime juice, chili powder, and garlic. Add the fish and allow to marinate for at least 30 minutes but not more than 2 hours. In a medium bowl, combine all salsa ingredients. Set aside for at least 30 minutes to allow flavors to blend. Strain the chipotle into a small bowl to remove the seeds. Discard the seeds; stir the cream or creme fraiche and the 1 Tbsp of lime juice into the bowl with the chipotle. Set aside. Preheat a barbecue grill. Drain the fish from the marinade, sprinkle with salt and pepper, and cook on the hot grill until cooked through, about 2 minutes per side. Cut into strips and transfer to a warm plate. Wrap the tortillas in a clean, wet dishtowel. Put the wrapped tortillas in a microwave oven and heat on high until hot and soft, 1 to 2 minutes. To serve, put the warm fish, corn tortillas, salsa fresca, chipotle cream, and cabbage in separate dishes in the center of the table. Have each person make their own tacos, adding the ingredients of their choice.
This recipe from CDKitchen for Chipotle Fish Tacos serves/makes 6