Fish Tacos Ultimo

Name: Fish Tacos Ultimo
Ingredients: 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; 1/2 cup plain fat-free yogurt; 2 tablespoons lime juice; 1 1/2 tablespoons chopped fresh cilantro; 1 1/2 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; 1/2 cup salsa; 2 green onions, chopped

18 ingredients

5 steps

Ingredients

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
1/2 cup plain fat-free yogurt
2 tablespoons lime juice
1 1/2 tablespoons chopped fresh cilantro
1 1/2 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
1/2 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.