Fish Tacos Ultimo
World Cuisine Latin American Mexican
After many attempts and many combinations of ingredients these fish tacos are ULTIMO!
Servings per recipe: 8
Calories per serving: 336
Preparation time: 30m
Total cooking time: 1h
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.
Nutrion facts:
| Total Fat | 11g | 17% |
| Saturated Fat | 4.0g | |
| Cholesterol | 55mg | 18% |
| Sodium | 847mg | 34% |
| Potassium | 843mg | 24% |
| Total Carbohydrates | 29.2g | 9% |
| Dietary Fiber | 6g | 24% |
| Protein | 31.5g | 63% |
| Sugars | 3g | |
| Vitamin A | 758IU | |
| Vitamin C | 17mg | |
| Calcium | 221mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 7mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 88mg | |
| Folate | 45mcg |
