The spicy yogurt sauce is what makes this fish taco the ultimate. With chipotle peppers and plenty of cilantro, it's a meal your friends and family will love.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
336 Calories
Recipe Instructions
Step 1
Preheat grill for medium heat and lightly oil the grate.
Step 2
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.
Step 3
Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
Step 4
Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
Step 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, Monterey Jack cheese, tomato, avocado, salsa, and green onions.
Ingredients
2 teaspoons salt
1 cup shredded Monterey Jack cheese
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 tomato, chopped
2 green onions, chopped
½ cup salsa
2 tablespoons lime juice
2 cups shredded cabbage
cooking spray
1 ½ tablespoons chopped fresh cilantro
2 pounds tilapia fillets
1 avocado - peeled, pitted, and sliced
½ cup plain fat-free yogurt
1 ½ teaspoons canned chipotle peppers in adobo sauce
