Name: Fish Tacos Ultimo
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Tilapia fillets - 2 pounds; Lime juice - 2 tablespoons; Salt - 2 teaspoons; Ground black pepper - 1 teaspoon; Garlic powder - 1 teaspoon; Paprika - 1 teaspoon; Cooking spray - 1 teaspoon; Plain fat-free yogurt - ½ cup; Lime juice - 2 tablespoons; Chopped fresh cilantro - 1 ½ tablespoons; Canned chipotle peppers in adobo sauce - 1 ½ teaspoons; Corn tortillas - 16 (5 inch); Shredded cabbage - 2 cups; Shredded Monterey Jack cheese - 1 cup; Tomato, chopped - 1; Avocado - peeled, pitted, and sliced - 1; Salsa - ½ cup; Green onions, chopped - 2

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Fish Tacos Ultimo

1. Tilapia fillets - 2 pounds

2. Lime juice - 2 tablespoons

3. Salt - 2 teaspoons

4. Ground black pepper - 1 teaspoon

5. Garlic powder - 1 teaspoon

6. Paprika - 1 teaspoon

7. Cooking spray - 1 teaspoon

8. Plain fat-free yogurt - ½ cup

9. Lime juice - 2 tablespoons

10. Chopped fresh cilantro - 1 ½ tablespoons

11. Canned chipotle peppers in adobo sauce - 1 ½ teaspoons

12. Corn tortillas - 16 (5 inch)

13. Shredded cabbage - 2 cups

14. Shredded Monterey Jack cheese - 1 cup

15. Tomato, chopped - 1

16. Avocado - peeled, pitted, and sliced - 1

17. Salsa - ½ cup

18. Green onions, chopped - 2

How to cook deliciously - Fish Tacos Ultimo

1. Stage

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. Stage

Preheat grill for medium heat and lightly oil the grate.

3. Stage

Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.

4. Stage

Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.

5. Stage

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.