• 1 C. Lawry's Baja Chipotle Marinade with lime juice, divided
• 1 lb. firm, boneless white fish fillets (I used cod)
• 8 soft taco size corn tortillas, quickly fried in oil so still pliable
• 2 C. shredded green cabbage
• Chipotle Sauce:
• 1/2 C. Hellmann's or Best Foods Real Mayonnaise
• 1/2 C. sour cream
• 1/2 C. Lawry's Baja Chipotle Marinade with lime juice

In resealable plastic bag, combine fish and 3/4 cup Marinade. Marinate in refrigerator for 1 hour, turning several times.

Mix chipotle sauce ingredients and chill.

Remove fish from marinade, discarding used marinade. Grill fish, turning and brushing with reserved 1/4 cup Marinade, until fish flakes with a fork.

To serve, divide fish among tortillas use two tortillas for each taco. Top with cabbage and drizzle with chipotle sauce.