CategoryDifficultyIntermediate
Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr
INGREDIENTS
 2 lbs tilapia fillets
 2 tbsp lime juice
 2 tsp salt
 1 tsp ground black pepper
 1 tsp garlic powder
 1 tsp paprika
 cooking spray
 ½ cup plain fat-free yogurt
 2 tbsp lime juice
 1 ½ tbsp chopped fresh cilantro
 1 ½ tsp 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
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, 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, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

Ingredients

INGREDIENTS
 2 lbs tilapia fillets
 2 tbsp lime juice
 2 tsp salt
 1 tsp ground black pepper
 1 tsp garlic powder
 1 tsp paprika
 cooking spray
 ½ cup plain fat-free yogurt
 2 tbsp lime juice
 1 ½ tbsp chopped fresh cilantro
 1 ½ tsp 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

DIRECTIONS
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, 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, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

Notes

Savory Tilapia Fish Tacos