Lime Fish Tacos
1 pound red snapper or orange roughy filets
1 garlic clove, minced
2 tablespoons butter or stick margarine
7 teaspoons lime juice, divided
1/4 teaspoon white pepper
2 tablespoons reduced-fat sour cream
2 tablespoons fat-free mayonnaise
Dash hot pepper sauce
7 flour tortillas (8 inches), warmed
1 cup shredded lettuce
1 cup chopped fresh tomato
Remove skin from fish and cut into 1-inch cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6 to 8 minutes over medium heat until fish flakes easily with a fork. 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. Yield: 7 servings.