Tilapia Tacos with Fruit Salsa and Chipotle Sour Cream

Wipe your grill racks down with oil so that the fish doesn’t stick. Season both sides of the tilapia filets with salt, pepper and chili powder. Squeeze on the juice of ½ a lime. Grill the tilapia filets over medium heat for about 3 minutes per side, depending on the thickness of the fish. When done, remove it from the grill and set aside.

For the sour cream topping, stir in about 1-2 tablespoons of chipotle sauce into 1 cup of sour cream. Set aside.

For the salsa, combine the diced pineapple, diced mango and diced jalapeno pepper in a small bowl. Squeeze in the juice of ½ a lime and season with salt.

Warm the flour tortillas up in the microwave for just a few seconds right before serving. Cut the fish up into small pieces. To assemble your tacos, add the tilapia and salsa onto the flour tortilla. Top with chipotle sour cream sauce and serve.