Spicy Fish Tacos with Creamy Chilli and Cilantro Sauce

We really enjoyed the fish tacos I made a few weeks ago.  Recently I saw another recipe on Cookin' Canuck that looked so good.  I wanted to give this a try because it looked like it would be more spicy than my first try at fish tacos.  As usual I increased the spices.  These were very quick to make.  The Creamy Green Chilli and Cilantro Sauce was really good.  The recipe called for 2 oz of green chillies.  In Canada they don't put ounces on our tins.  I figured this would be half a tin.  I added this and gave it a taste....wasn't spicy at all.  I tasted the green chillies and they weren't hot so I added the whole tin and I was so glad I did!  You can top these with whatever you like.  We had lettuce, tomatoes, green onions and some Simple Guacamole.  I also loved that the sauce used all low fat ingredients (which I would have done anyways).

Spicy Fish Tacos with Creamy Green Chilli and Cilantro Sauce
Adapted from Cookin' Canuck
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Fish:
1 1/2 tsp chilli powder
1 1/2 tsp ground cumin
1/2 tsp salt
10 oz firm white fish (1 used 2 5 oz fillets of Basa cut into 3 pieces each)
1 tbsp canola oil

Sauce:
Note: This makes a lot of sauce.  I suggest cutting it in half or making double the amount of fish.

1/3 cup light mayonnaise

1/2 cup light sour cream

2 tbsp 1% milk

1 can diced green chillies

2 tbsp fresh lime juice

1/2 tsp ground cumin

1/4 tsp salt

1/4 cup chopped fresh cilantro

tortillas
lettuce
diced tomatoes
sliced green onions
Simple Guacamole

Fish:
Wash the fish and place on some paper towel to absorb the water.  Meanwhile make the sauce (instructions below)

Mix chilli powder, cumin and salt in a small bowl.

Pat the fish fillets with a paper towel to absorb more of the water.  Rub both sides of the fish with the rub mixture and set aside on a plate.

Heat the oil in a non-stick skillet over med-high heat.  Add the fish and cook until just opaque.  Remove fish from the skillet and let sit for a couple of minutes.  Using 2 forks or your hands break into large chunks.

Warm tortillas in a dry skillet flipping over after one side has slightly browned.  Wrap in a dishcloth to keep warm.

On one tortilla place fish, sauce and desired toppings, wrap and enjoy!

Sauce:
In a chopper or food processor, puree mayonnaise, sour cream, milk, diced chillies, lime juice, cumin, cilantro and salt until smooth.