After many attempts at the recipe, these fish tacos are ULTIMO! Bursting with fresh, zesty flavors and just the right balance of spice and crunch, they're the ultimate taco for a casual summer gathering.
Ingredients
- 2 pounds tilapia fillets
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- cooking spray
- 0.5 cups plain fat-free yogurt
- 1.5 tablespoons chopped fresh cilantro
- 1.5 teaspoons canned chipotle peppers in adobo sauce
- 16 corns tortillas , 5 inch
- 2 cups shredded cabbage
- 1 cup shredded Monterey Jack cheese
- 1 tomato , chopped
- 1 avocado - peeled , pitted, and sliced
- 0.5 cups salsa
- 2 greens onions , chopped
Instructions
-
1
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.
-
2
Preheat grill for medium heat and lightly oil the grate.
-
3
Combine yogurt, remaining 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender. Pulse until sauce is well blended. Set aside.
-
4
Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
-
5
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, cheese, tomato, avocado, salsa, and green onions.
Nutrition Facts
Per serving
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