Description
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
- 4 tablespoons fresh lime juice, divided
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- cooking spray
- ½ cup plain fat-free yogurt
- 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
Directions
- 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, remaining 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, cheese, tomato, avocado, salsa, and green onions.
