Ingredients
1 pound red snapper or orange roughy fillets1 garlic clove, minced2 tablespoons butter7 teaspoons lime juice, divided1/4 teaspoon white pepper2 tablespoons reduced-fat sour cream2 tablespoons fat-free mayonnaiseDash hot pepper sauce7 flour tortillas (8 inches), warmed1 cup shredded lettuce1 cup chopped fresh tomato
Preparation
Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork, gently stirring occasionally.
Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place a spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over.
