Description
After many attempts and many combinations of ingredients these fish tacos are ULTIMO!
Ingredients
- 2 pounds tilapia fillets
- 2 tablespoons lime juice
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- cooking spray
- ½ cup plain fat-free yogurt
- 2 tablespoons lime juice
- 1 ½ tablespoons chopped fresh cilantro
- 1 ½ teaspoons canned chipotle peppers in adobo sauce
- 16 (5 inch) corn tortillas
- 2 cups shredded cabbage
- 1 cup shredded Monterey Jack cheese
- 1 tomato, chopped
- 1 avocado – peeled, pitted, and sliced
- ½ cup salsa
- 2 green onions, chopped
Instructions
- Rub tilapia fillets with 2 tablespoons lime juice and season with salt
- black pepper
- garlic powder
- and paprika. Spray both sides of each fillet with cooking spray.
- Preheat grill for medium heat and lightly oil the grate.
- Combine yogurt
- 2 tablespoons lime juice
- cilantro
- and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
- Grill tilapia on preheated grill until fish is easily flaked with a fork
- about 5 minutes on each side.
- Heat each corn tortilla in a skillet over medium-low heat until warm
- about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce
- cabbage
- Monterey Jack cheese
- tomato
- avocado
- salsa
- and green onions.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 8