In a small bowl, whisk
together the oil, lime
juice, salt and pepper. Pour over the fish fillets
and let marinate for 20 minutes. Put the yogurt
into a strainer
lined with apaper towel and place over a bowl to drain
and thicken for 20 minutes.
Remove the fish from the marinade
and grill on a preheated grill or nonstick grill pan
over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
Heat the tortillas on the grill or grill pan for 30 seconds on each side.
Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage
, corn and cilantro and serve with lime wedges.