Fish Tacos Ultimo
"After many attempts and many combinations of ingredients these fish tacos are ULTIMO!"
Dovetailing Tip: Instead of using tilapia fillets use the additional 2 pounds of Sea Bass you prepared from day 3.
Prep Time:
Cook Time:
Total Time:
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 sauces |
| 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:
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.
Source: allrecipes.com
