Ingredients

• 2 pounds tilapia fillets
• 4 tablespoons 4
• 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 , 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. 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. 2 Preheat grill for medium heat and lightly oil the grate.
3. 3 Combine yogurt, remaining 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender. Pulse until sauce is well blended. Set aside.
4. 4 Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
5. 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 per serving