Today, when my coworkers drooled over last night’s dinner leftovers, I decided it just might be post-worthy. The chipotle creme fraiche is the best part, so don’t skip it!

Olive oil

Mahimahi filets

Fresh ground black pepper

Avocado, chopped

Limes, zested, some juiced and some in wedges

1 C Creme fraiche

1 t chipotle powder

1 t agave nectar

1 T roasted red pepper slices (pimento works, too)

Fresh dill, chopped

Shredded lettuce or cabbage

Small tortillas (I like Mission white corn)

1. Preheat oven to 450.

2. Sprinkle fish with pepper. Heat olive oil in oven-safe skillet over medium-high, add fish and brown on both sides, about 2 minutes per side. Transfer to oven and cook fish until opaque, about 5-7 minutes.

3. Meanwhile, stir together creme fraiche, chipotle powder, lime zest, agave nectar, roasted red pepper and dill. In separate bowl, combine lime juice and avocado.

4. Heat tortillas for just a minute or two in oven or toaster oven.

5. Place about 2 oz fish on each tortilla, top with avocado, chipotle creme fraiche and lettuce. Serve with lime wedges and enjoy!

And bring leftovers to work for lunch …at your own risk!

Sodium count: 196 mg per taco