Preheat grill pan on medium heat. Mix together crema with the juice of 1 lime, chipolte pepper, and a handful of cilantro and set aside. Drizzle a light coating of oil over fish and rub with chili powder and salt and pepper. Grill fish for 4 minutes on each side. Combine fish, cabbage, crema and ovacado slices into a warm tortilla and serve with lime and hot sauce.
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|Serving Size: 1 Serving (587g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 185 (20%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 92.6mg||28 %|
|Sodium 317.4mg||11 %|
|Potassium 1481.1mg||39 %|
|Total Carbohydrate 156.2g||46 %|
|Dietary Fiber 25.9g||103 %|
|Sugars, other 130.3g|
|Protein 42g||60 %|
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Calories per serving: 936
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