Ingredients
8
8 servings
- •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.
Nutritional Facts
Per 8 servings
- Calories: 336
- Carbohydrate: 29g
- Fat: 11g
- Fiber: 6g
- Protein: 32g
- Sugar: 3g
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